Romaine Salad with Oranges and Pine Nuts

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 54%
  • Fat: 4.9g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 2.1g
  • Protein: 1.6g
  • Carbohydrate: 9.6g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 63mg
  • Calcium: 34mg

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

  1. 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.
My Notes

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

Add Note

Romaine Salad with Oranges and Pine Nuts Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy