Orange Romaine Salad

Name: Orange Romaine Salad
Prep time: 15 min
Total time: 15 min
Yield: 4-6 servings.
Ingredients: 8 cups torn romaine; 1 can (11 ounces) mandarin oranges, drained or 2 medium oranges, peeled and sliced; 1 cup thinly sliced red onion; 1/4 cup red wine vinegar; 3 tablespoons olive oil; 1 tablespoon minced fresh parsley; 1 garlic clove, minced; Salt and pepper to taste

With this salad, spinach or another dark-green leaf lettuce works as well as the romaine. The oil and vinegar can be replaced by an oil-based honey French dressing or a honey mustard or poppy seed dressing.—Nanci Keatley, Salem, Oregon

Ingredients

8 cups torn romaine
1 can (11 ounces) mandarin oranges, drained or 2 medium oranges, peeled and sliced
1 cup thinly sliced red onion
1/4 cup red wine vinegar
3 tablespoons olive oil
1 tablespoon minced fresh parsley
1 garlic clove, minced
Salt and pepper to taste

Directions

In a large bowl, combine romaine, oranges and onion. Combine remaining ingredients; pour over salad and toss to coat. Serve immediately.

Nutrition Facts

1 each: 116 calories, 7g fat (1g saturated fat), 0 cholesterol, 10mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 2g protein.

Originally published as Orange Romaine Salad in Country Woman July/August 1998

Reviews

Click stars to rate

Average Rating:

sjpoor

Mar 30, 2014

I served this with lasagna and it was a wonderful accompaniment! Very refreshing and easy. The whole salad combination was very good. Definitely a keeper. My husband doesn't usually make comments on salads but he did on this one.
LizCav

Jun 7, 2010

Pairs perfectly with the Italian Subs from the "Best of Country 30 Minute Recipe's" book! I made this when my husband was out of town because I didn't think he would like it. It was so good, I made it again the next day. When I asked him to try it to see if he did like it, he ate half the salad from my bowl!