Orange Cucumber Tossed Salad Recipe

3.5 1 4
Orange Cucumber Tossed Salad Recipe
Orange Cucumber Tossed Salad Recipe photo by Taste of Home
Publisher Photo

Orange Cucumber Tossed Salad Recipe

Read Reviews
3.5 1 4
Publisher Photo
"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."
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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. Yield: 8 servings.
Originally published as Orange Cucumber Tossed Salad in Light & Tasty August/September 2002, p9

Nutritional 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.

  • 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
  1. 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.
  2. 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. Yield: 8 servings.
Originally published as Orange Cucumber Tossed Salad in Light & Tasty August/September 2002, p9

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOrange Cucumber Tossed Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
walkingfit User ID: 4734545 79979
Reviewed 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."

Loading Image