Orange-Onion Salad with Sun-Dried Tomato Dressing

1 cup water
⅓ cup marinated sun-dried tomatoes, drained
¼ cup olive oil (from tomatoes)
3-4 tablespoons red wine vinegar
1 teaspoon sugar
1 large clove garlic, coarsely chopped
3 tablespoons fresh parsley leaves
½ teaspoon salt
Hot pepper sauce, to taste
6 cups lightly packed crisp salad greens
2 navel oranges, peeled and sliced
½ medium red onion, sliced and separated into rings
½ medium white onion, sliced and separated into rings

Combine water, tomatoes, olive oil, vinegar, sugar and garlic in container of electric blender. Blend until smooth. Add parsley; blend until parsley is finely chopped. Mix in salt and pepper sauce. To serve, arrange greens, orange slices and onion rings on salad plates. Spoon 3 tablespoons dressing over each salad. Refrigerate leftover dressing in covered container for up to 1 week.
Yields: 4 servings

*Chef’s Note: Soak onions overnight in ice water to temper for milder flavor.

Recipe provided by The National Onion Association