Orange, Radicchio, and Oregano Salad

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.

Yield: Serves 6
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 71
  • Calories from fat: 31%
  • Protein: 1g
  • Fat: 2.6g
  • Saturated fat: 0.4g
  • Carbohydrate: 13g
  • Fiber: 1.8g
  • Sodium: 242mg
  • Cholesterol: 0.0mg

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. 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. 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.
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