Prep: 3 minutes. Take a citrus shortcut and use refrigerated orange sections. If you have more time, fresh work fine, too.

Recipe by Oxmoor House January 2003

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Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain orange sections, reserving 2 tablespoons juice. Combine reserved orange juice, olive oil, and vinegar, stirring with a whisk.

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  • Combine salad greens, orange sections, and onion; add vinaigrette, and toss gently. Sprinkle with freshly ground black pepper.

Source

Cooking Light Superfast Suppers

Nutrition Facts

64 calories; calories from fat 37%; fat 2.6g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.3g; protein 1.9g; carbohydrates 9.9g; fiber 3.1g; iron 1.2mg; sodium 22mg; calcium 67mg.
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