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Orange Romaine Salad

 Orange Romaine Salad
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
4-6 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.