This is a favorite salad at our house. The recipe is from Celia Haines, Maui County Farm Bureau and can be found in The Hawaii Farmers Market Cookbook.
1 head of butter lettuce, rinsed and chilled
2 large Hawaiian oranges
1 medium sweet onion, thinly sliced in rings and separated
1 cup pitted ripe olives
1/2 cup vegetable oil
1/4 cup of rice wine vinegar
2 tablespoons sugar
1 teaspoon Dijon-style mustard
1/2 teaspoon paprika
1/2 teaspoon salt
Peel oranges and slice into thin rounds. Combine with onion in a shallow glass bowl. Whisk together dressing ingredients, blending well. Pour over oranges and onions. Cover and chill for several hours.
When ready to serve, tear lettuce into bite-sized pieces. Life oranges and onions from dressing and add to lettuce. Add olives and toss well. Drizzle a little more dressing if desired. Serve immediately. Serves 4.