Prep: 3 minutes. Take a citrus shortcut and use refrigerated orange sections. If you have more time, fresh work fine, too.
Drain orange sections, reserving 2 tablespoons juice. Combine reserved orange juice, olive oil, and vinegar, stirring with a whisk.
Combine salad greens, orange sections, and onion; add vinaigrette, and toss gently. Sprinkle with freshly ground black pepper.
Cooking Light Superfast Suppers