Orange Onion Salad

By Marian Burros

Published March 1, 1983

Total Time
10 minutes
Rating
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Ingredients

Yield:4 servings

  • 4 heads romaine or red leaf lettuce or other salad greens

  • 4 navel oranges, peeled and sliced into rounds 3 or 4 very thin slices

  • red onion, separated into rings

  • 4 teaspoons good-quality red wine vinegar

  • 4 teaspoons good-quality olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

38 grams carbs; 216 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 16 grams fiber; 52 milligrams sodium; 9 grams protein; 19 grams sugar

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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