Orange, Radicchio, and Oregano Salad

Orange, Radicchio, and Oregano Salad Recipe
Photo: Iain Bagwell; Styling: Randy Mon
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.
5

Outstanding

Yield:

Serves 6

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

December 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note