Orange zest and juice are whisked with balsamic vinegar to dress this salad of arugula, oranges, romaine and red onion. Source: EatingWell Magazine, November/December 1993

Melanie Barnard


Ingredient Checklist


Instructions Checklist
  • Whisk together orange zest and juice, balsamic vinegar, shallot, mustard, salt and pepper in a small bowl. Whisk in the oil until well blended.

  • Remove the rind and white pith from the oranges with a very sharp knife and discard. Slice oranges thinly, or remove the individual segments by slicing between the membranes. Halve the orange slices if they are large. Toss the arugula and romaine together in a shallow salad bowl. Separate the onion slices into rings. Scatter the onions and oranges over the greens. Drizzle the vinaigrette over the salad and toss.


Make Ahead Tip: Cover and refrigerate the vinaigrette (Step 1) for up to 2 days.

Nutrition Facts

68 calories; 2.9 g total fat; 0.4 g saturated fat; 159 mg sodium. 238 mg potassium; 10.8 g carbohydrates; 2.1 g fiber; 7 g sugar; 1.2 g protein; 2447 IU vitamin a iu; 39 mg vitamin c; 64 mcg folate; 51 mg calcium; 1 mg iron; 16 mg magnesium;

Reviews (1)

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Rating: 4 stars
Refreshing Change I increased the olive oil and salt to the dressing and my husband and I both loved the resulting salad. Pros: Outstanding contrast of flavors Cons: Some tedious mincing required Read More