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

How to Make It

Step 1

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

Step 2

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.

Ratings & Reviews

djrodriguez's Review

djrodriguez
May 06, 2010
Made this salad s part of the meatless mexican meal for cinco de mayo. While the rest of the meal was delicious, I was dissapointed with this salad. It had way too much liquid and it very quickly turned soggy and it was somewhat flavorless. Will not be making again...