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Orange Cucumber Tossed Salad

 Orange Cucumber Tossed Salad
"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."
8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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. Yield: 8 servings.
Nutritional Facts: One serving (1 cup) equals 111 calories,

2 of 2

Orange Cucumber Tossed Salad (continued)

Nutritional Facts: 6 g fat (1 g saturated fat), trace cholesterol, 141 mg sodium, 13 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.