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


  • 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

Nutritional Facts

265 calories: 1 cup, 10g fat (2g saturated fat), 46mg cholesterol, 101mg sodium, 19g carbohydrate (14g sugars, 4g fiber), 26g protein Diabetic Exchanges: 0 starch, 3 lean meat 1 vegetable 0 fruit 1 fat.


  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.
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.

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Reviewed Jun. 6, 2009

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

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