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Orange Romaine Salad Recipe

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With this salad, spinach or another dark-green leaf lettuce works as well as the romaine. The oil and vinegar can be replaced by an oil-based honey French dressing or a honey mustard or poppy seed dressing.—Nanci Keatley, Salem, Oregon

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Orange Romaine Salad Recipe

Prep/Total Time: 15 min.

Yield: 4-6 Servings

15 15

Ingredients

8 cups torn romaine
1 can (11 ounces) mandarin oranges, drained or 2 medium oranges, peeled and sliced
1 cup thinly sliced red onion
1/4 cup red wine vinegar
3 tablespoons olive oil
1 tablespoon minced fresh parsley
1 garlic clove, minced
Salt and pepper to taste

Directions

In a large bowl, combine romaine, oranges and onion. Combine remaining ingredients; pour over salad and toss to coat. Serve immediately. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 116 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 10 mg sodium, 13 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Orange Romaine Salad in Country Woman July/August 1998, p37

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Orange Romaine Salad

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(1-1) of 1 reviews

Reviewed on Jun. 07, 2010 by LizCav

Pairs perfectly with the Italian Subs from the "Best of Country 30 Minute Recipe's" book! I made this when my husband was out of town because I didn't think he would like it. It was so good, I made it again the next day. When I asked him to try it to see if he did like it, he ate half the salad from my bowl!