Recipe

California Raisin and Orange Salad

Crunchy romaine and fennel contrast orange and raisins in a citrus dressing.
Details
  • Serves:
INGREDIENTS
Salad
  • 1 naval orange
  • 1/2 head fennel
  • 1/2 pkg. (5 ounces) hearts of romaine lettuce
  • 3/4 c. California raisins
  • 2 2/3 tablespoons pitted brine-cured olives
  • 1/3 c. thinly sliced red onions
Dressing
  • 1/2 tbsp. extra virgin olive oil
  • 1 tsp. red wine vinegar
  • 1/3 tsp. lemon juice
  • 1/3 tsp. orange juice
  • Kosher salt and freshly ground pepper, to taste
PROCEDURE
Using a sharp knife, cut the peel and white pith from oranges. Slice crosswise into a large salad bowl. Remove stalks from fennel; slice off bottom and discard. Thinly slice fennel and add to bowl. Add romaine, raisins, olives and red onions to bowl and toss. Whisk dressing ingredients together; pour over salad and toss once more. Serve.
Nutrition Information (per serving)
Calories 110(20% from fat); Total Fat 2.5g (sat 0g, mono 2g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrates 21g; Fiber 3g; Iron 1mg; Sodium 105mg; Calcium 42mg