Tossed Orange Salad - cooking recipe

Ingredients

1 tsp. grated orange rind
1/3 c. orange juice
1/4 c. corn oil
1 1/2 tsp. red wine vinegar
1/4 tsp. salt
6 c. torn romaine leaves
1 small zucchini (slices)
2 navel orange, peeled and sectioned (1 c.)
1 small red onion, sliced

Preparation

Place orange rind, juice, corn oil, vinegar and salt in small jar with tight-fitting lid.
Cover and shake well.
Refrigerate dressing several hours.
Toss together romaine, zucchini, oranges and onion in large bowl.
Just before serving, pour dressing over salad and toss to coat evenly.