Rating: 1 stars
1 Ratings
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  • 1 star values: 1
Recipe by Cooking Light January 1996


Recipe Summary test

6 servings (serving size: 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a nonmetal dish; set aside.

  • Grate 1 1/2 teaspoons rind from oranges; set aside. Peel and section oranges, reserving juice and membranes. Add sections to cucumber mixture. Squeeze membranes to extract juice; discard membranes. Measure reserved juice; add commercial orange juice, as needed, to equal 3/4 cup. Add rind, vinegar, sugar, and oil; stir well with a wire whisk. Pour over cucumber mixture; cover. Marinate in refrigerator 2 hours. Toss with romaine.

Nutrition Facts

179 calories; calories from fat 23%; fat 4.6g; protein 3.2g; carbohydrates 33.4g; sodium 81mg.