Whisk first 5 ingredients in bowl to blend. (Can be made 1 day ahead. Chill. Bring to room temperature and rewhisk before using.)
Cut off peel and white pith from oranges. Cut oranges into 1/4- to 1/2-inch-thick rounds. Cut each round into quarters. Transfer orange pieces to large bowl. Add remaining ingredients and toss to combine. Toss salad with enough dressing to coat and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (415g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 443 (73%)|
|Amt Per Serving||% DV|
|Total Fat 49.2g||66 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 31.4g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 16.3mg||5 %|
|Sodium 598.8mg||21 %|
|Potassium 831.3mg||22 %|
|Total Carbohydrate 35.7g||10 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 28.6g|
|Protein 11.4g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 606
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