Spanish-Style Salad

It's easy to split duties on this one, but the cook making the vinaigrette will be done long before the salad maker. That will give the lead chef a chance to apply thoughtful management by lending a hand with the salad. It will also get the dish to the table faster.

Yield: 5 servings (serving size: 2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 115
  • Calories from fat: 30%
  • Fat: 3.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 3g
  • Carbohydrate: 17.1g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 406mg
  • Calcium: 39mg

Ingredients

  • Salad:
  • 2 cups (1/2-inch) cubed French bread
  • 6 cups torn Bibb lettuce
  • 1 cup torn radicchio
  • 1 cup chopped oranges
  • 14 pitted kalamata olives, halved
  • Vinaigrette:
  • 2 tablespoons fresh orange juice
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 tablespoon capers
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Preparation

  1. Preheat oven to 350°.
  2. To prepare salad, place bread cubes in a single layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted. Cool.
  3. Combine bread cubes, lettuce, radicchio, oranges, and olives in a large bowl.
  4. To prepare the vinaigrette, combine the orange juice and remaining ingredients in a small bowl, and stir well with a whisk. Pour the vinaigrette over the salad, and toss well.
My Notes

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

Add Note

Spanish-Style Salad 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