Orange Almond Romaine Salad Recipe

Orange Almond Romaine Salad Recipe
Orange Almond Romaine Salad Recipe photo by Taste of Home
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Orange Almond Romaine Salad Recipe

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This is a healthy and colorful beginning to any meal. The almonds are wonderful when combined with the greens, oranges and the tangy dressing.—Beth Ask, Ulster, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 6 tablespoons unsweetened pineapple juice
  • 3 tablespoons cider vinegar
  • 2 tablespoons water
  • 2 tablespoons chicken broth
  • 2 tablespoons canola oil
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 2 bunches romaine or red leaf lettuce, torn (about 12 cups)
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/3 cup sliced almonds, toasted

Directions

In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. In a large salad bowl, combine the lettuce, oranges and almonds. Add dressing and toss to coat. Serve immediately. Yield: 8 servings.
Originally published as Orange Romaine Salad in Light & Tasty December/January 2002, p8

Nutritional Facts

1-1/2 cups: 93 calories, 6g fat (0 saturated fat), 0 cholesterol, 23mg sodium, 9g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 fat, 1/2 fruit.

  • 6 tablespoons unsweetened pineapple juice
  • 3 tablespoons cider vinegar
  • 2 tablespoons water
  • 2 tablespoons chicken broth
  • 2 tablespoons canola oil
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 2 bunches romaine or red leaf lettuce, torn (about 12 cups)
  • 1 can (11 ounces) mandarin oranges, drained
  • 1/3 cup sliced almonds, toasted
  1. In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. In a large salad bowl, combine the lettuce, oranges and almonds. Add dressing and toss to coat. Serve immediately. Yield: 8 servings.
Originally published as Orange Romaine Salad in Light & Tasty December/January 2002, p8

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