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Summer Salad with Citrus Vinaigrette

 Summer Salad with Citrus Vinaigrette
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.
4 ServingsPrep/Total Time: 20 min.


  • 3 tablespoons orange juice
  • 3 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 1-1/2 teaspoons Dijon mustard
  • 1 teaspoon olive oil
  • SALAD:
  • 1 pound beef top sirloin steak, cut into thin strips
  • 1 tablespoon canola oil
  • 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


  • In a small bowl, whisk the vinaigrette ingredients; set aside.
  • In a large skillet, stir-fry steak in oil for 1-2 minutes. Sprinkle
  • with salt if desired.
  • In a large bowl, toss romaine, oranges, strawberries and steak. Add
  • vinaigrette and toss to coat. Top with walnuts if desired. Yield: 4
  • servings.

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Summer Salad with Citrus Vinaigrette (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.