Orange-onion salad with pomegranate dressing

 
                Orange-Onion Salad with Pomegranate Dressing
 
 Recipe By     : Country Living Magazine, October 1994
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salad
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Pomegranate Dressing -- *see recipe
    4      large         navel oranges
    1      small         red onion
    4      cups          chicory greens -- torn
      1/4  cup           pomegranate seeds
 
 1. Prepare Pomegranate Dressing (see recipe).
 2. Using sharp knife, cut off peel of oranges, making sure to remove all
 the bitter white pith.  Cut oranges and onion crosswise into
 1/4-inch-thick slices.  Separate onion slices into rings.
 3. On large platter, arrange chicory leaves and layer half of oranges
 and half of onion slices; repeat with remaining orange and onion
 slices.  Sprinkle top with pomegranate seeds.  Serve immediately with
 Pomegranate Dressing.
 
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 NOTES : This colorful salad will brighten and complement any meal.  If
 fresh clementines, a variety of seedless mandarin orange from Spain are
 available, substitute two of them for one of the oranges.