California Raisin and Orange Salad
California Raisin Marketing Board
- Yield: 2 servings
- Prep: 10 mins
- Cook: 5 mins
Ingredients
- Salad:
- 1-- naval orange
- 1/2-- head fennel
- 1/2-- (5-ounce) package hearts of romaine lettuce
- 3/4cup California raisins
- 2 2/3tablespoons pitted brine-cured olives
- 1/3cup thinly sliced red onions
- Dressing:
- 1/2tablespoon extra-virgin olive oil
- 1teaspoon red wine vinegar
- 1/3teaspoon lemon juice
- 1/3teaspoon orange juice
- 1/2teaspoon Kosher salt
- 1/4teaspoon freshly ground pepper
Instructions
- 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.
Nutritional Info *per serving
- Calories 270
- Glycemic Load 26.31
- Fat 4.5g
- Saturated Fat 0.5g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 3g
- Cholesterol 0mg
- Sodium 530mg
- Potassium 990mg
- Carbohydrate 60g
- Fiber 8g
- Sugars 40g
- Protein 4g
- Trans Fat 0g
- Vitamin A 130%
- Vitamin C 80%
- Calcium 10%
- Iron 15%
