Orange Cucumber Tossed Salad Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 111
  • Fat:
  • 6 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 141 mg
  • Carbohydrate:
  • 13 g
  • Fiber:
  • 3 g
  • Protein:
  • 2 g
  • Diabetic Exchange:
  • 1 vegetable, 1 fat, 1/2 fruit.


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Orange Cucumber Tossed Salad

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"This salad has been a family favorite for as long as I can remember," Betty Tobias writes from Nashua, New Hampshire. "It's prettiest when it's served in a glass bowl, with orange and cucumber slices lining the sides. Often, I'll double the dressing recipe so I have some on hand for the next time I make it."

SERVINGS: 8

CATEGORY: Lower Fat

METHOD:

TIME: Prep/Total Time: 20 min.

Ingredients:

  • 2 medium navel oranges, peeled and sliced
  • 1 medium cucumber, sliced
  • 4 cups torn romaine
  • 4 cups torn leaf lettuce
  • 1 small red onion, sliced and separated into rings
  • 1/4 cup orange juice
  • 2 tablespoons balsamic vinegar
  • 1-1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons canola oil
  • 1 cup seasoned salad croutons

Directions:

Place orange and cucumber slices around the bottom sides of a straight-sided glass salad bowl. Cut any remaining orange and cucumber slices in half; place in another bowl. Add the lettuce and onion.
    In a jar with a tight-fitting lid, combine the orange juice, vinegar, sugar, salt, pepper and oil; shake well. Pour over lettuce mixture and toss gently to coat; carefully spoon into salad bowl. Sprinkle with croutons. Serve immediately. Yield: 8 servings.


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