Orange-Onion Salad with Dried Tomato Dressing

Ingredients:

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

Directions:

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. Makes 4 servings.

Nutrition Information:

Per serving: About 198 cal, 3 g pro, 18 g carb, 14 g fat, 60% cal from fat, 0 mg chol, 550 mg sod, 4 g fiber.