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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.