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.

Recipe by Cooking Light October 2000


Credit: Randy Mayor

Recipe Summary

5 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • 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.

  • Combine bread cubes, lettuce, radicchio, oranges, and olives in a large bowl.

  • 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.

Nutrition Facts

115 calories; calories from fat 30%; fat 3.8g; saturated fat 0.6g; mono fat 2.5g; poly fat 0.6g; protein 3g; carbohydrates 17.1g; fiber 2.9g; iron 1.1mg; sodium 406mg; calcium 39mg.