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Romaine and Orange Salad
Source: Marlene Koch

This light and sweet salad is the perfect complement to a heavy meal.

Prep Time: 10 minutes
Cook Time: 8 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 85.3
Total Carbs 8.3 g
Dietary Fiber 2.9 g
Sugars 4.6 g
Total Fat 6.1 g
Saturated Fat 0.5 g
Unsaturated Fat 1.7 g
Potassium 138.4 mg
Protein 1.2 g
Sodium 8.1 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 1/2 Fruits
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 325°F.
  2. Spread the almonds onto ungreased baking sheet and bake for 5 minutes. Shake sheet to toss nuts and bake 2 to 3 minutes longer until nuts darken in color. Set aside to cool.
  3. Cut the orange sections in half and place in large bowl. Add the romaine and toss.
  4. In a small bowl, whisk together remaining ingredients.
  5. Just prior to serving, pour the dressing over the salad and toss lightly. Sprinkle the almonds on top.

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