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Orange, Radicchio, and Oregano Salad

Photo: Iain Bagwell; Styling: Randy Mon
Yield Serves 6
Time: 25 minutes. The dressing for this salad relies on a smart low-fat cooking technique: Reduce juice to concentrate its sweetness and create a clingy texture, so you don't have to add much oil.

Ingredients

  • 1/2 cup fresh orange juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon red-wine vinegar
  • 3/4 teaspoon kosher salt
  • 1 tablespoon chopped fresh oregano plus 2 tbsp. leaves
  • 3 navel oranges
  • 1 head radicchio, torn into pieces
  • 1/2 cup thinly slivered red onion

Nutrition Information

  • calories 71
  • caloriesfromfat 31 %
  • protein 1 g
  • fat 2.6 g
  • satfat 0.4 g
  • carbohydrate 13 g
  • fiber 1.8 g
  • sodium 242 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a small saucepan, cook juice over high heat until reduced to 2 tbsp., about 5 minutes; let cool. In a small bowl, whisk together juice, oil, vinegar, salt, and chopped oregano.

  2. Cut off ends and outer white membrane from oranges; slice into rounds. In a bowl, gently toss oranges, radicchio, onion, and oregano leaves with dressing to coat.

  3. Note: Nutritional analysis is per serving.