ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Mixed Greens Salad with Honey-Orange Dressing

Yield 8 servings (serving size: about 1 cup)
The sweetness in the citrus-based dressing balances the bitterness of the radicchio. Prepare and refrigerate the dressing up to one day before the brunch; stir well, and toss with greens just before serving. This easy, all-purpose salad goes with almost any early summer dinner.

Ingredients

  • 3 tablespoons fresh orange juice
  • 1 tablespoon honey
  • 2 teaspoons minced shallots
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups chopped romaine lettuce
  • 4 cups torn radicchio
  • 3 cups bagged baby spinach leaves

Nutrition Information

  • calories 24
  • caloriesfromfat 8 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 1.1 g
  • carbohydrate 5.3 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 97 mg
  • calcium 26 mg

How to Make It

  1. Combine first 7 ingredients in a large bowl, stirring with a whisk. Add lettuce, radicchio, and spinach; toss gently to coat.