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.
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|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 %|
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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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