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Orange and Red Onion Salad


  • 1 head Bibb lettuce leaves, washed and separated

  • 2 oranges, peeled and sliced into rounds

  • 1/2 red onion, thinly sliced

  • 1/4 cup fresh oregano leaves, stripped from stem and chopped

  • Red wine vinegar, for drizzling

  • Extra virgin olive oil (EVOO), for drizzling


Place the lettuce leaves on a platter and scatter with orange and red onion slices. Garnish with fresh oregano. Drizzle with red wine vinegar and EVOO. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to