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Summer Salad with Citrus Vinaigrette Recipe
Summer Salad with Citrus Vinaigrette Recipe photo by Taste of Home
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Summer Salad with Citrus Vinaigrette Recipe

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I live in Orange County and, as you might guess by our county's name, there are plenty of orange trees here. This salad is one of my favorite ways to use this delightful fruit. It makes a nice light supper on a hot day.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 3 tablespoons red wine vinegar
  • 3 tablespoons orange juice
  • 2 teaspoons honey
  • 1-1/2 teaspoons Dijon mustard
  • 1 teaspoon olive oil
  • SALAD:
  • 1 tablespoon canola oil
  • 1 pound beef top sirloin steak, cut into thin strips
  • 1/2 teaspoon salt, optional
  • 4 cups torn romaine
  • 2 large oranges, peeled and sectioned
  • 1/2 cup sliced fresh strawberries
  • 1/4 cup chopped walnuts, toasted, optional

Nutritional Facts

1 cup equals 265 calories, 10 g fat (2 g saturated fat), 46 mg cholesterol, 101 mg sodium, 19 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat, 1/2 starch, 1/2 fruit.

Directions

  1. Whisk together first five ingredients.
  2. In a large skillet, heat canola oil over medium-high heat; stir-fry steak until browned, 1-3 minutes. Remove from heat. If desired, sprinkle with salt.
  3. Place romaine, fruit and beef in a large bowl. Toss with vinaigrette. If desired, top with walnuts. Serve immediately. Yield: 4 servings.
Originally published as Summer Salad with Citrus Vinaigrette in Country June/July 1998, p49

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Summer Salad with Citrus Vinaigrette

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MY REVIEW
badgergirl User ID: 2400926 52694
Reviewed Jun. 6, 2009

"We didn't really like the dressing much, but the rest of the salad was great."

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