Julie Robley’s salad recipe calls for a combination of fresh citrus and sweet onion that make for a refreshing, flavorful dish. It came from her mother’s godfather on Maui in the 1980s, which the family shared in “Hawaii’s ‘Ohana Cookbook.”

• 5 navel oranges, peeled
• 1 large Maui onion, thinly sliced and separated into rings
• Zest of 1 lemon
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• 3 tablespoons orange juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 bunch watercress, stems removed
• 1/3 cup minced fresh mint leaves (optional)

Peel oranges, removing all white membrane. Slice crosswise into round pieces, reserving as much of the juice as possible. Place slices and juice into serving bowl. Add onion rings and sprinkle with lemon zest.

In separate bowl, whisk together lemon juice, mustard, oil, orange juice, salt and pepper. Pour over orange mixture, toss and refrigerate until ready to serve.

Just before serving, tuck watercress around edges of serving bowl and sprinkle with mint leaves if using. Serves 4.

Nutritional information unavailable.

Find “Hawai‘i’s ‘Ohana Cookbook” (Mutual Publishing, $17.95) at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.