Romaine Salad with Orange and Olives
Here's a gentle, revitalizing, and zesty salad that will invigorate your palate. Adding a handful of pomegranate arils as a garnish is also a delightful choice.
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
Instructions
- 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
Calories: 314kcalCarbohydrates: 18gProtein: 6gFat: 26gSaturated Fat: 4gSodium: 306mgPotassium: 798mgFiber: 6g
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