Mixed Greens Salad with Blood Oranges

Mixed Greens Salad with Blood Oranges

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From: EatingWell Magazine, November/December 2018

Bitter greens are balanced with a honey-orange dressing in this quick and satisfying salad. Serve with garlic shrimp, grilled chicken or cheese toast to round out a meal.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 chilled blood or Cara Cara oranges
  • 2 tablespoons honey
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ⅓ cup extra-virgin olive oil
  • 8 cups torn red or green butter lettuce
  • 4 heads Belgian endive, cut crosswise into 2-inch pieces
  • 4 cups arugula
  • 3 cups torn radicchio


  • Prep

  • Ready In

  1. Slice ½ inch off both ends of the oranges and squeeze the juice from those pieces (about 1 tablespoon) into a large bowl. Whisk in honey, vinegar, mustard, salt and pepper. Gradually whisk in oil until combined. Reserve 2 tablespoons of the dressing in a small bowl.
  2. With a sharp knife, remove the peel and white pith from the oranges; discard. Slice the oranges into thin rounds.
  3. Add lettuce, endive, arugula and radicchio to the large bowl and toss to combine. Transfer the greens to a serving platter and top with the orange slices. Drizzle with the reserved dressing.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 137 calories; 10 g fat(1 g sat); 2 g fiber; 11 g carbohydrates; 1 g protein; 38 mcg folate; 0 mg cholesterol; 8 g sugars; 4 g added sugars; 2,421 IU vitamin A; 21 mg vitamin C; 43 mg calcium; 1 mg iron; 171 mg sodium; 259 mg potassium
  • Nutrition Bonus: Vitamin A (48% daily value), Vitamin C (35% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 fat, ½ fruit, ½ vegetable

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