Publisher Photo
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 6 tablespoons olive or vegetable oil
  • 2 tablespoons orange juice
  • 4 teaspoons vinegar
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small red onion
  • 4 medium oranges, peeled and sectioned
  • 8 cups torn romaine

Directions

In a large salad bowl, whisk oil, orange juice, vinegar, rosemary, salt and pepper. Cut onion into thin slices, then into 1-in. pieces; add to dressing. Add oranges and romaine; toss gently. Yield: 8 servings.
Originally published as Orange and Onion Salad in Taste of Home August/September 1997, p41

Nutritional Facts

1 cup: 123 calories, 10g fat (1g saturated fat), 0 cholesterol, 153mg sodium, 7g carbohydrate (6g sugars, 1g fiber), 1g protein.

  • 6 tablespoons olive or vegetable oil
  • 2 tablespoons orange juice
  • 4 teaspoons vinegar
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small red onion
  • 4 medium oranges, peeled and sectioned
  • 8 cups torn romaine
  1. In a large salad bowl, whisk oil, orange juice, vinegar, rosemary, salt and pepper. Cut onion into thin slices, then into 1-in. pieces; add to dressing. Add oranges and romaine; toss gently. Yield: 8 servings.
Originally published as Orange and Onion Salad in Taste of Home August/September 1997, p41

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