Instructions: 1. Prepare Pomegranate Dressing (see recipe).

2. Using sharp knife, cut off peel of oranges, making sure to remove all the bitter white pith. Cut oranges and onion crosswise into 1/4-inch-thick slices. Separate onion slices into rings.

3. On large platter, arrange chicory leaves and layer half of oranges and half of onion slices; repeat with remaining orange and onion slices. Sprinkle top with pomegranate seeds. Serve immediately with Pomegranate Dressing.

NOTES : This colorful salad will brighten and complement any meal. If fresh clementines, a variety of seedless mandarin orange from Spain are

available, substitute two of them for one of the oranges.

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