Instructions: In a bowl combine the ketchup, garlic, oil, lemon juice, sugar, celery, poppy and/or mustard seeds, Tabasco, sliced oranges and salt and pepper to taste. Stir and blend well. Add thinly sliced onions.

Stir till onions are well coated. Cover and marinate in the refrigerator for 24 hours. To serve, mound marinated onions on a lettuce leaf and garnish with mint or parsley and serve as a 1st course. Exceptionally delicious.

Serves 4.

NOTES : This is an especially enjoyable onion salad with new crop tender sweet onions such as the Vidalia from Vidalia, Georgia, the Texas 1015s, the Walla Walla sweets from Washington, the Imperial Sweets from California and the Maui onion from Hawaii. All of these onions have exceptionally high sugar and come from areas where the composition of the soil aids in producing sweet onions. Storage onions such as the Spanish Sweets from Idaho and Oregon do well also.

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