Mixed Greens & Oranges with Balsamic Vinaigrette

Mixed Greens & Oranges with Balsamic Vinaigrette

1 Review
From: EatingWell Magazine November/December 1993

Orange zest and juice are whisked with balsamic vinegar to dress this salad of arugula, oranges, romaine and red onion.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons freshly grated orange zest
  • 1/4 cup orange juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 tablespoons extra-virgin olive oil
  • 3 small navel oranges
  • 2 bunches arugula, or watercress, stemmed, washed and dried (about 4 cups)
  • 1 small head romaine lettuce, washed, dried and torn (about 4 cups)
  • 1 small red onion, thinly sliced


  • Active

  • Ready In

  1. Whisk together orange zest and juice, balsamic vinegar, shallot, mustard, salt and pepper in a small bowl. Whisk in the oil until well blended.
  2. 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 information

  • Per serving: 68 calories; 3 g fat(0 g sat); 2 g fiber; 11 g carbohydrates; 1 g protein; 64 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 2447 IU vitamin A; 39 mg vitamin C; 51 mg calcium; 1 mg iron; 159 mg sodium; 238 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 fruit, 1/2 vegetable, 1/2 fat

Reviews 1

January 01, 2013
profile image
By: brava313
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