Romaine Salad with Oranges and Pine Nuts Recipe Print Page

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Salad Recipes

Romaine Salad with Oranges and Pine Nuts

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

Cooking Light DECEMBER 2006

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

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.

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

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Romaine Salad with Oranges and Pine Nuts recipe