| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 oranges
- Juice of 1 large lemon
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 4 cups roughly chopped romaine leaves
- 2 cups roughly chopped radicchio leaves
- 2 cups roughly chopped mustard greens
- 1/2 cup fresh parsley leaves
- Kosher salt and freshly ground pepper
Instructions
- Cut off the top and bottom of the oranges to expose the fruit and place cut-side down on a cutting board. Using a knife, cut off the peel and white pith, following the curve of the fruit. Holding the oranges over a bowl, cut in between the membranes to release the segments into the bowl.
- In a large salad bowl, whisk together the lemon juice and olive oil. Add the greens and toss lightly to coat them with the dressing. Season with 1 teaspoon each salt and pepper. Add the orange segments. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 120 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 241 mg |
Reviews
Very good blend. Since these were mostly strong tastes, it would be about perfect with extra orange