Ingredients: 1 medium red onion ½ cup rice vinegar, divided ¼ cup honey, plus 1 tablespoon ¼ cup water ½ cup olive oil 2 oranges, plus 2 teaspoons orange zest 1 avocado, halved, pitted, and peeled 1 grapefruit, peeled and sliced, seeds removed Endive and/or romaine lettuce spears

Directions: Marinated onions: Peel and thinly slice red onion. Combine ¼ cup rice vinegar, ¼ cup honey, and the water in jar with tight lid; shake well until blended. Add onions to jar. Shake to coat onions in liquid, then refrigerate at least 6 hours. If necessary, shake jar occasionally to be sure onions marinate evenly. Dressing: Combine oil, ¼ cup rice vinegar, 1 tablespoon honey, and orange zest in a small jar with a lid. Salad: Pare and slice oranges; remove seeds. Slice avocado. For each appetizer-salad serving, arrange endive and/or romaine on individual plates. Portion oranges, avocado, and grapefruit slices onto the center spokes of the lettuce. 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. (Recipe from National Mango Board/National Onion Association) *See more recipes in our vegetables & salads collection