2 lg. oranges (3 c. sectioned)
1 sm. red onion, peeled & thinly sliced (1 c.)
1/2 c. Poppy Seed Dressing
Green lettuce leaves for lining plates
4 mint sprigs for garnish

Peel oranges and divide them into sections, removing membranes and seeds. Separate sliced onions into rings. Arrange orange sections and onion rings on 4 chilled plates lined with lettuce. Dribble 2 tablespoons of dressing on each salad. Garnish with mint sprig.

Makes 4 servings.

POPPY SEED DRESSING:

1/2 lb. tofu (1 c.)
1/4 c. frozen unsweetened apple juice concentrate, undiluted
1/4 tsp. salt
1 1/2 tsp. dry mustard
2 tbsp. reduced-calorie mayonnaise
1/2 c. rice wine vinegar
1/2 med. onion, chopped (3/4 c.)
1 1/2 c. chopped orange
4 tsp. poppy seeds

Combine all ingredients except poppy seeds in a blender and blend until smooth. Pour into bowl. Add poppy seeds and mix well. Refrigerate in tightly covered container.

Makes 3 cups.