Hazelnut-Orange Salad

Orange marmalade adds sweetness and body to the vinaigrette; you can microwave it for five to 10 seconds if it's too thick to whisk.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 101
Caloriesfromfat 38 %
Fat 4.3 g
Satfat 0.3 g
Monofat 3 g
Polyfat 0.6 g
Protein 2.7 g
Carbohydrate 15.7 g
Fiber 3.2 g
Cholesterol 0.0 mg
Iron 1.7 mg
Sodium 91 mg
Calcium 76 mg


4 large navel oranges
1 tablespoon minced shallots
2 tablespoons orange marmalade
2 tablespoons sherry vinegar
1 tablespoon hazelnut oil
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
16 cups torn Bibb lettuce (about 5 medium heads)
1/4 cup chopped hazelnuts, toasted


Peel and section oranges over a bowl, reserving 2 tablespoons juice. Set sections aside.

Combine reserved 2 tablespoons juice, shallots, and next 6 ingredients (through pepper), stirring with a whisk.

Arrange 2 cups lettuce on each of 8 plates; top evenly with reserved orange sections. Drizzle each serving with 1 tablespoon vinaigrette; sprinkle each serving with 1 1/2 teaspoons nuts. Serve immediately.

Jackie Mills,

Cooking Light

November 2007
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