Tossed Romaine and Orange Salad

Tossed Romaine and Orange Salad

43 Reviews 1 Pic
  • Prep

    15 m
  • Ready In

    15 m
Recipe by  Pam Somers

“This is a light and flavorful green salad that combines oranges and almonds.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Prepare the dressing by whisking together the orange juice, olive oil, vinegar, pepper and salt; set aside.
  2. In a large bowl, combine the romaine and oranges. Add enough dressing to coat and toss well. Sprinkle with almonds and serve.

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Reviews (43)

Rate This Recipe
Jillian
54

Jillian

Great salad! I cut back on the number of servings and added a bit of garlic and dijon mustard to the dressing. I added sliced some thin sliced red onion and some leftover citrus grilled chicken. This was very light and perfect for a quick lunch!

Julia-Beth
39

Julia-Beth

This was a great basic recipe that is so refreshing with any meal or as a meal itself. WARNING: Dressing needs some help. I made my own little changes to the dressing. I used raspberry vinegar instead of red wine. I also added 2 tablespoons of orange marmalade, 1 tablespoon sugar and 1/2 tablespoon cornstarch to thicken and sweeten it up a bit. YUM YUM YUM!! My whole family now begs me to make this salad. (The dressing is great on a garden salad topped with a citrus chicken breast!!)

HZLNUT
22

HZLNUT

Wonderful fresh salad for summer!! Loved the dressing. I used baby spinach instead of romaine, it was still wonderful!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 332 cal
  • 17%
  • Fat
  • 16.7 g
  • 26%
  • Carbs
  • 47 g
  • 15%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

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Romaine Salad with Strawberries, Mangoes, and Barley