Yield
4 servings (serving size: 1 1/2 cups)

Prep: 3 minutes. Take a citrus shortcut and use refrigerated orange sections. If you have more time, fresh work fine, too.

How to Make It

Step 1

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

Step 2

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

Cooking Light Superfast Suppers

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