Photo: Iain Bagwell; Styling: Randy Mon
Yield
Serves 6

Time: 25 minutes. The dressing for this salad relies on a smart low-fat cooking technique: Reduce juice to concentrate its sweetness and create a clingy texture, so you don't have to add much oil.

How to Make It

Step 1

In a small saucepan, cook juice over high heat until reduced to 2 tbsp., about 5 minutes; let cool. In a small bowl, whisk together juice, oil, vinegar, salt, and chopped oregano.

Step 2

Cut off ends and outer white membrane from oranges; slice into rounds. In a bowl, gently toss oranges, radicchio, onion, and oregano leaves with dressing to coat.

Step 3

Note: Nutritional analysis is per serving.

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Ratings & Reviews

portland's Review

portland
January 23, 2011
i waited to make this salad (from 12-09!). i recently bought fresh oranges from the orchards in the central valley; my how i regretted procrastinating...the dressing for this salad is particularly good. it is easy to make, few ingredients, and delicious. the oregano goes perfectly with the oranges and was enjoyed by all.