Romaine, Red Onion & Orange Salad

November/December 1992

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Sweet oranges and sharp red onion perk up romaine lettuce in this colorful salad.

Romaine, Red Onion & Orange Salad

Makes: 4 servings

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  • 1 small red onion, thinly sliced
  • 2 navel oranges
  • 1/3 cup orange juice
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 small clove garlic, minced
  • Pinch of sugar
  • Salt & freshly ground pepper, to taste
  • 4 cups washed, dried and torn romaine lettuce or escarole


  1. Soak onion slices in cold water for 10 minutes; drain. With a sharp knife, peel oranges, removing white pith. Slice.
  2. Whisk together orange juice, oil, mustard, garlic, sugar, salt and pepper in a salad bowl. Add lettuce, onions and orange slices; toss well.


Per serving: 131 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 16 g carbohydrates; 0 g added sugars; 2 g protein; 3 g fiber; 111 mg sodium; 345 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 fruit, 1 vegetable, 1 fat

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