Name: Romaine Salad with Orange and Olives
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Extra-virgin olive oil - ⅓ cup; Freshly squeezed orange juice - ¼ cup; White wine vinegar - 1 teaspoon; Salt and freshly ground black pepper to taste - 1 teaspoon; Romaine lettuce, torn into bite-size pieces - 2 heads; Arugula - 1 bunch; Orange, peeled and segmented - 1; Pitted kalamata olives - ½ cup; Red onion, thinly sliced - ½ small; Toasted pine nuts - 2 tablespoons

Ingredients for - Romaine Salad with Orange and Olives

1. Extra-virgin olive oil ⅓ cup

2. Freshly squeezed orange juice ¼ cup

3. White wine vinegar 1 teaspoon

4. Salt and freshly ground black pepper to taste 1 teaspoon

5. Romaine lettuce, torn into bite-size pieces 2 heads

6. Arugula 1 bunch

7. Orange, peeled and segmented 1

8. Pitted kalamata olives ½ cup

9. Red onion, thinly sliced ½ small

10. Toasted pine nuts 2 tablespoons

How to cook deliciously - Romaine Salad with Orange and Olives

1 . Stage

Whisk together olive oil, orange juice and vinegar in a small bowl. Season with salt and pepper and set aside.

2 . Stage

Cut orange sections in half and add to a large bowl along with romaine lettuce, arugula, olives, and red onion. Toss until well combined.

3 . Stage

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.