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Romaine Salad with Oranges and Pine Nuts

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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