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Orange-Romaine Salad recipe

A simple romaine salad with sliced greenonions, supremed oranges and toasted pine nuts tossed with amildly sweet vinaigrette.

Recipe: Orange-Romaine Salad

1 pound romaine lettuce, torn into bite-sizepieces8 green onions, sliced2 oranges, peeled and supremed*1/4 cup pine nuts, toastedDressing:1/2 cup vegetable oil2 tablespoons malt vinegar2 tablespoons granulated sugar1/2 teaspoon salt1 teaspoon Dijon mustard

  • Combine first 4 ingredients in a largebowl; toss well.
  • Toss salad with dressing just before serving.
  • For Dressing: Combine all ingredientsin a jar. Cover tightly and shake vigorously. Makes2/3 cup.

    Makes 8 servings.

    To Supreme an Orange: Using a paring knife,remove the skin, pith, and outer membrane from the citrus fruit.Carefully cut each segment away from white membranes.

    Romaine & Mandarin Orange Salad : Clean Eating

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  • Comments

    1 Comment


    Everything in this recipe begins with bacon.. Lovely mushrooms are saut Eed in the drippings. The orange juice vinaigrette has bacon drippings stirred in. And when the final salad is combined, crumbled bacon joins the oranges segments, spinach, radicchio, hazelnuts and mushrooms.

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