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Photo: Maura McEvoy Photo by: Photo: Maura McEvoy

Lettuce, Orange, and Pecan Salad

Real Simple DECEMBER 2005

  • Yield: Makes 8 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 45.13mg
  • Calories: 159.85
  • Calories from fat: 80%
  • Carbohydrate: 8g
  • Cholesterol: 0mg
  • Fat: 14.25g
  • Fiber: 2.46g
  • Iron: 1.15mg
  • Protein: 2.17mg
  • Saturated fat: 1.56g
  • Sodium: 73.87mg

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Lettuce, Orange, and Pecan Salad recipe