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Summer Salad with Citrus Vinaigrette Recipe

Summer Salad with Citrus Vinaigrette Recipe

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. YIELD:4 servings

Ingredients

  • VINAIGRETTE:
  • 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

Directions

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

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 Pairings

Light-Bodied White Wine

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