Romaine Salad with Oranges and Pine Nuts

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


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


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


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
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