John Willoughby helped to launch Cooks Illustrated, was executive editor at Gourmet and has authored several cookbooks, including Big Flavors of the Hot Sun, from which this salad was adapted for a March/April 1995 EatingWell story about olives. It's one of the favorites--chosen from more than 1,000 salad recipes--that we revisited in our 30th anniversary issue.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1995; October 2020 30th Anniversary
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk orange juice, oil, olives, garlic and sugar in a medium bowl. Season with salt and pepper. Add avocado and onion; toss lightly to coat.

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  • Spread romaine on a serving platter. Top with the avocado mixture.

Nutrition Facts

192 calories; protein 2g 4% DV; carbohydrates 11g 4% DV; exchange other carbs 0.5; dietary fiber 5g 20% DV; sugars 4g; fat 17g 26% DV; saturated fat 2g 10% DV; cholesterolmg; vitamin a iu 776.4IU 16% DV; vitamin c 12.8mg 21% DV; folate 61.7mcg 15% DV; calcium 21.8mg 2% DV; iron 0.6mg 4% DV; magnesium 20.2mg 7% DV; potassium 484mg 14% DV; sodium 268mg 11% DV; thiamin 0.1mg 6% DV; added sugar 1g.