Marinated Orange-and-Cucumber Salad

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 23%
  • Fat: 4.6g
  • Protein: 3.2g
  • Carbohydrate: 33.4g
  • Cholesterol: 0.0mg
  • Sodium: 81mg


  • 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)


  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.
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