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Lettuce, Orange, and Pecan Salad

Photo: Maura McEvoy
Yield Makes 8 servings

Ingredients

  • 3 heads Bibb or Boston lettuce, rinsed and torn
  • 2 navel oranges, peeled and sliced into thin circles
  • 3/4 cup (about 3 ounces) toasted pecans, roughly chopped
  • 4 ounces goat cheese, crumbled (optional)
  • 1/4 cup orange juice
  • 1 tablespoon white wine vinegar
  • 1 shallot, minced
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calcium 45.13 mg
  • calories 159.85
  • caloriesfromfat 80 %
  • carbohydrate 8 g
  • cholesterol 0 mg
  • fat 14.25 g
  • fiber 2.46 g
  • iron 1.15 mg
  • protein 2.17 mg
  • satfat 1.56 g
  • sodium 73.87 mg

How to Make It

  1. Place the lettuce, oranges, pecans, and goat cheese (if using) in a large bowl.

    In a small bowl, whisk together the orange juice, vinegar, shallot, oil, salt, and pepper. Add to the salad and toss. Divide among individual salad plates.