Orange Onion Salad

By Marian Burros

Total Time
10 minutes
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Ingredients

Yield:4 servings
  • 4heads romaine or red leaf lettuce or other salad greens
  • 4navel oranges, peeled and sliced into rounds 3 or 4 very thin slices
  • red onion, separated into rings
  • 4teaspoons good-quality red wine vinegar
  • 4teaspoons good-quality olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

216 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 16 grams dietary fiber; 19 grams sugars; 9 grams protein; 52 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash and dry leaves; tear into bite-size pieces and arrange on each of 4 plates.

  2. Step 2

    Arrange orange slices on leaves and slip onion rings in between orange slices.

  3. Step 3

    Whisk vinegar and oil together and pour over salads.

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