Orange and Walnut Salad
Citrus and nuts add sweet and toasty flavors to the holiday feast, making Orange and Walnut Salad a light and refreshing must-have for your menu.
Per ServingOrange and Walnut Salad |
||
|---|---|---|
| Makes: 8 | ||
| Serving Size: about 2/3 cup orange-carrot mixture, 1 cup greens | ||
| Calories | 135 | |
| Fat | 9 | g |
| Saturated Fat | 0.9 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 13 | g |
| Fiber | 3 | g |
| Sugars | 9 | g |
| Cholesterol | 0 | mg |
| Sodium | 55 mg (without added salt) | |
| Protein | 2 | g |
| Choices: Fruit 0.5, Vegetable 1, Fat 2 | ||
- Makes: 8
- Serving Size: about 2/3 cup orange-carrot mixture, 1 cup greens
- Preparation Time: 20 minutes
Ingredients
| Salad | ||
| 8 | cups | mixed salad greens |
| 2 | large | carrots, peeled and thinly sliced |
| 1 | small | red onion, thinly sliced |
| 2 | large | oranges, peeled and sectioned |
| Vinaigrette | ||
| 2 | Tbsp. | fresh orange juice |
| 2 | Tbsp. | fresh lemon juice |
| 1 | Tbsp. | honey |
| 2 | tsp. | Dijon mustard |
| 1/4 | cup | walnut oil |
| Sea salt and freshly ground black pepper (optional) | ||
| 1/4 | cup | toasted walnut piece |
Directions
- Place the greens on a platter. Top with the carrots, onion, and oranges.
- For the vinaigrette, whisk together the orange and lemon juices, honey, and mustard. Slowly add the oil in a thin stream, whisking until emulsified.
- Drizzle the vinaigrette over the salad. If desired, salt and pepper to taste. Top with the walnuts.
