Ingredients
4 cups torn romaine2 medium navel oranges, peeled and sectioned1 small red onion, sliced and separated into rings1/4 cup olive oil3 tablespoons red wine vinegar1 teaspoon sugar1/4 teaspoon salt1/8 teaspoon pepper
Preparation
On a serving platter, arrange the romaine, oranges and onion. In a small bowl, whisk the remaining ingredients; drizzle over salad.
