Romaine Salad with Orange and Olives

Name: Romaine Salad with Orange and Olives
Total time: 10 min
Yield: 4 Servings
Ingredients: 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; 🥬 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

Cost $6, save $10

Source: Recommended by CookPal

10 Min
4 Servings
$6

Romaine Salad with Orange and Olives

Cost $6, save $10

Source: Recommended by CookPal

10 Min
4 Servings
$6

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

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

314

Calories

6
Protein
18
Carbs
26
Fats

💡 If you want extra crunch, try adding croutons to the salad.Store leftover dressing in an airtight container in the refrigerator for up to 3 days.For a sweeter taste, add a handful of pomegranate arils as a garnish.