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

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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


  • 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


  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.
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