Avocado Citrus Salad with Marinated Onion

Directions

Marinated Onions: Peel and thinly slice 1 medium red onion. Combine 1/4 cup rice vinegar, 1/4 cup honey, and 1/4 cup water in jar with tight lid; shake until well blended. Add onions to the jar. Shake jar to coat onions in liquid, then refrigerate overnight or for at least 6 hours. If necessary, shake the jar 2-3 times during the 6 hours to be sure the onions marinade evenly.

Grate 2 teaspoons of orange peel. Combine orange peel, oil, vinegar, and honey in a small jar with a lid. Pare and slice oranges; remove seeds. Slice avocado.

For each serving, arrange endive and/or romaine leaves in a spoke-fashion on individual plates. Portion oranges, avocado and grapefruit pieces onto the center spokes of endive and/or romaine. Lift Marinated Onions from liquid with a fork and transfer to the top of each salad. Drizzle with dressing before serving. Makes 4 to 6 servings.

Per serving: 282.7 cal, 2.62 g pro, 21.94 g carb, 21.58 g fat, 68% cal from fat, 0 mg chol, 17.2 mg sod, 5.79 g fiber, 460.5 mg RE VitA, 62.6 mg VitC, 81.9 mg cal, 1.24 mg iron.