The Sweet Onion Source
Spinach and Romaine Salad with Oso Sweets, Avocado, and Orange
in Tangy-Sweet Sesame Vinaigrette

1/2 head of Romaine lettuce (use all of the crispiest, bright green inner portions and some of the outer portions), washed and dried
About 1/4 pound fresh spinach leaves, thoroughly washed with tough stems removed
1 Oso Sweet onion, peeled and cut into rings or strips
1/2 cup dried cranberries (the brand I prefer is Ocean Spray's Craisins)
1/2 cup toasted and chopped pecans
8 ounces Feta cheese, drained and crumbled (leave some 1/2-inch chunks so it doesn't all dissolve into the dressing)
1 ripe Haas variety avocado, peeled, seeded, and sliced into bite-sized pieces
1 small, sweet navel orange, peeled and cut into chunks (see preparation note below)
Tangy-Sweet Sesame Vinaigrette (recipe follows)

After drying the lettuce and spinach leaves, break into bite-sized pieces and place into a salad bowl. To assemble and serve the salad, add to the bowl the Oso Sweet Onion rings or strips, the dried cranberries, pecans, Feta cheese, avocado, and orange chunks. Give the vinaigrette a thorough whisking or shake to mix the oil with the rest of the ingredients, then drizzle on about half of the vinaigrette. Toss to coat all of the ingredients thoroughly. Then add additional vinaigrette to taste.

PREPARATION NOTE FOR NAVEL ORANGE: Your goal is to remove all of the peel and white pith. To do so, cut away the top and bottom of the orange. Then lay one of the flat surfaces of the orange down on the cutting board and with repeated downward cuts, cut away the peel and pith in strips all the way around the orange. Now halve the orange, and cut each portion into 10 or 12 chunks.

Tangy-Sweet Sesame Vinaigrette: In a small bowl, whisk together 1/3 cup rice vinegar, 2 tablespoons sugar, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon toasted sesame oil. Whisk in 1/2 cup vegetable oil (such as canola oil), then adjust seasonings.

©Oso Sweet Onions