Citrus Salad

Oxmoor House
Prep: 3 minutes. Take a citrus shortcut and use refrigerated orange sections. If you have more time, fresh work fine, too.
4 servings (serving size: 1 1/2 cups)


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1 cup refrigerated orange sections
2 teaspoons olive oil
2 teaspoons balsamic vinegar
6 cups mixed salad greens
1/4 cup chopped red onion
1/4 teaspoon freshly ground black pepper


Drain orange sections, reserving 2 tablespoons juice. Combine reserved orange juice, olive oil, and vinegar, stirring with a whisk.

Combine salad greens, orange sections, and onion; add vinaigrette, and toss gently. Sprinkle with freshly ground black pepper.

Created date

April 2008

Nutritional Information

Calories 64
Caloriesfromfat 37 %
Fat 2.6 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 1.9 g
Carbohydrate 9.9 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 22 mg
Calcium 67 mg