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Orange Cucumber Tossed Salad

"This salad has been a family favorite for as long as I can remember," Betty Tobias writes from Nashua, New Hampshire. "It's prettiest when it's served in a glass bowl, with orange and cucumber slices lining the sides. Often, I'll double the dressing recipe so I have some on hand for the next time I make it."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings


  • 2 medium navel oranges, peeled and sliced
  • 1 medium cucumber, sliced
  • 4 cups torn romaine
  • 4 cups torn leaf lettuce
  • 1 small red onion, sliced and separated into rings
  • 1/4 cup orange juice
  • 2 tablespoons balsamic vinegar
  • 1-1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons canola oil
  • 1 cup seasoned salad croutons


  • Place orange and cucumber slices around the bottom sides of a straight-sided glass salad bowl. Cut any remaining orange and cucumber slices in half. Place in another bowl. Add the lettuce and onion.
  • In a jar with a tight-fitting lid, combine the orange juice, vinegar, sugar, salt, pepper and oil; shake well. Pour over lettuce mixture and toss gently to coat; carefully spoon into salad bowl. Sprinkle with croutons.
Nutrition Facts
1 cup: 111 calories, 6g fat (1g saturated fat), 0 cholesterol, 141mg sodium, 13g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.

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  • arismartie13
    Apr 23, 2011

    No comment left

  • walkingfit
    Feb 4, 2011

    This is a very nice, light tasting salad that would go with many meals since it doesn't have an overpowering taste. It is a pretty presentation too with the orange, green and purple rather than the typical carrots and tomatoes. I made it just for two so I didn't line the bowl or anything like that. I cut the dressing in half and it made still a bit too much for us. I will be making this salad again.

  • foag
    Apr 1, 2008

    No comment left

  • Mary
    Jan 20, 2007

    No comment left