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Romaine Salad with Orange and Olives

Food Wiki
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.
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Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine Indian
Servings 4
Calories 314 kcal

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
Keyword Romaine Salad with Orange and Olives
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