Orange and Bermuda Onion Salad

My mother-in-law, known as Oma, created this sunny salad. Though you can eat this baby right after it’s dressed, letting the greens wilt, the onions collapse in on themselves, and the flavors meld makes for an even more awesome bowl of greens. Other than the natural sugar from the oranges and a couple drops of stevia sweetener, there’s nothing sugary here, making this a good option when you’re trying to keep your glycemic index as low as possible.

Serves 6

• 6 cups salad greens of your choice, such as spinach, arugula, romaine, or watercress
• 2 oranges, segmented (see Tip), juice reserved
• 1 cup very thinly sliced Bermuda, Vidalia, or red onion
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unfiltered apple cider vinegar
• 2 or 3 drops stevia sweetener (optional)
• ⅛ teaspoon fine sea salt
• ⅛ teaspoon freshly ground black pepper

In a medium salad bowl, layer the greens, orange segments, and onion. Whisk together the reserved orange juice, oil, vinegar, stevia (if using), salt, and pepper. Pour over the salad, cover loosely, and let it sit on the counter until the greens are wilted, at least 2 hours and up to 8. Uncover, toss, and serve.