Butter Lettuce Salad

Oranges, onions and dressing before chilling.

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.

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