2 c. fresh orange sections
1 med. purple onion, thin sliced & separated into rings
1/4 c. red wine vinegar
1 tbsp. minced fresh parsley
3 c. torn mixed salad greens

Combine orange sections and onion rings in large, shallow dish; pour vinegar over and toss gently to coat. Sprinkle with parsley; cover and refrigerate 4 hours; stir occasionally. Place greens on flat server, toss orange mix gently and use a slotted spoon to serve on greens.