This easy orange salad is a great way to wake up winter meals.  Bright orange slices top a bed of lettuces, spinach, red onion, and feta cheese and are drizzled with a simple homemade vinaigrette.

Jennifer Martinkus
Recipe by Cooking Light January 2006

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Recipe Summary

Yield:
6 servings (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare vinaigrette, combine first 7 ingredients in a small bowl; stir with a whisk. Set aside.

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  • To prepare salad, combine orange sections, romaine, red leaf lettuce, and spinach in a large bowl. Add onion and cheese. Pour vinaigrette over salad mixture; toss gently to coat.

Chef's Notes

You'll find the best oranges during the winter months. Mix the vinaigrette and prepare greens up to two days in advance, storing each component separately until it's time to toss the salad. Keep greens chilled and covered with a damp towel.

Nutrition Facts

119 calories; calories from fat 29%; fat 3.9g; saturated fat 1.6g; mono fat 1.6g; poly fat 0.3g; protein 3.1g; carbohydrates 21.5g; fiber 5.1g; cholesterol 8mg; iron 1.3mg; sodium 329mg; calcium 107mg.