Romaine Salad with Orange and Olives

Antone Gutkowski

Updated on May 10, 2024

Ingredients

Dressing:

⅓ cup extra-virgin olive oil
¼ cup freshly squeezed orange juice
1 teaspoon white wine vinegar
salt and freshly ground black pepper to taste

Salad:

2 heads romaine lettuce, torn into bite-size pieces
1 bunch arugula
1 orange, peeled and segmented
½ cup pitted kalamata olives
½ small red onion, thinly sliced
2 tablespoons toasted pine nuts

Directions

Whisk together olive oil, orange juice and vinegar in a small bowl. Season with salt and pepper and set aside.
Cut orange sections in half and add to a large bowl along with romaine lettuce, arugula, olives, and red onion. Toss until well combined.
Drizzle half the dressing over the salad and toss to combine. Garnish with pine nuts. Serve the remaining dressing on the side to be used at the table.

Nutrition Facts (per serving)

314	Calories
26g	Fat
18g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 314
% Daily Value *
Total Fat 26g	33%
Saturated Fat 4g	18%
Sodium 306mg	13%
Total Carbohydrate 18g	6%
Dietary Fiber 6g	22%
Protein 6g	11%
Potassium 798mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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