Mixed Greens & Oranges with Balsamic Vinaigrette
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
Make Ahead Tip: Cover and refrigerate the vinaigrette (Step 1) for up to 2 days.
68 calories; protein 1.2g; carbohydrates 10.8g; dietary fiber 2.1g; sugars 7g; fat 2.9g; saturated fat 0.4g; vitamin a iu 2447.3IU; vitamin c 38.8mg; folate 64.1mcg; calcium 51.2mg; iron 0.5mg; magnesium 16.1mg; potassium 237.6mg; sodium 159.2mg; thiamin 0.1mg.
1/2 fruit, 1/2 vegetable, 1/2 fat