Directions:

Cut onion into 8 thin slices and oranges into 6 slices each. Place in glass dish; marinate for 15 minutes in mixture of salt, oregano, oil, orange and lemon juice.

Arrange in a row on individual beds of crisp lettuce, alternating 3 orange slices and 2 onion slices per serving. Top with sliced olives and spoon over remaining marinade. Add a generous sprinkling of fresh ground pepper.