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Marinated Orange-and-Cucumber Salad

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

Ingredients

  • 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)

Nutrition Information

  • calories 179
  • caloriesfromfat 23 %
  • fat 4.6 g
  • protein 3.2 g
  • carbohydrate 33.4 g
  • cholesterol 0.0 mg
  • sodium 81 mg

How to Make It

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

  2. 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.