Marinated Orange-and-Cucumber Salad



6 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 179
Caloriesfromfat 23 %
Fat 4.6 g
Protein 3.2 g
Carbohydrate 33.4 g
Cholesterol 0.0 mg
Sodium 81 mg


5 1/4 cups scored, thinly sliced cucumber
1/2 cup thinly sliced red onion rings
1/3 cup sliced ripe olives
6 medium navel oranges
6 tablespoons commercial orange juice
3/4 cup white wine vinegar
1/4 cup sugar
1 1/2 tablespoons vegetable oil
5 cups ready-to-eat romaine salad (about 2/3 bag)


Combine first 3 ingredients in a nonmetal dish; set aside.

Grate 1 1/2 teaspoons rind from oranges; set aside. Peel and section oranges, reserving juice and membranes. Add sections to cucumber mixture. Squeeze membranes to extract juice; discard membranes. Measure reserved juice; add commercial orange juice, as needed, to equal 3/4 cup. Add rind, vinegar, sugar, and oil; stir well with a wire whisk. Pour over cucumber mixture; cover. Marinate in refrigerator 2 hours. Toss with romaine.