Romaine Salad with Oranges and Pine Nuts

recipe
Honey and fresh oranges lend a touch of Spanish flair to this winter salad.

Yield:

8 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 81
Caloriesfromfat 54 %
Fat 4.9 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 2.1 g
Protein 1.6 g
Carbohydrate 9.6 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 63 mg
Calcium 34 mg

Ingredients

1/2 cup thinly sliced red onion
1/4 cup thinly sliced fresh basil
2 navel oranges, peeled, halved, and sliced
1 (10-ounce) package prewashed romaine lettuce, torn
1/2 English cucumber, peeled, halved lengthwise, and sliced (about 1 cup)
3 tablespoons red wine vinegar
1 tablespoon canola oil
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 small garlic clove, minced
1/4 cup pine nuts, toasted

Preparation

Place first 5 ingredients in a large bowl. Combine vinegar and the next 5 ingredients (through garlic) in a small bowl, stirring with a whisk until blended. Drizzle over lettuce mixture; toss to coat. Sprinkle with pine nuts. Serve immediately.

Joy E. Zacharia, R.D.,

Cooking Light

December 2006
My Notes

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

Add Note