Try this Orange, Lettuce, and Walnut Salad (Shlada Bel recipe, or contribute your own.
Suggest a better descriptionWash lettuce and section into leaves, discarding the tough outer ones. Drain; wrap in paper towels to dry. Store in refrigerator until needed. Peel oranges and remove all outside membranes, using a small serrated knife and employing a seesaw motion. Section the oranges by cutting away all the membranes from the orange flesh. As you work, lift out each section and place in a small mixing bowl. Squeeze the juice from the remainder of the orange over the sections to keep them moist. Cover; keep chilled. Make a dressing by mixing the lemon juice, sugar, salt, cinnamon, orange flower water, and 2 tb. of the orange juice. Blend well, then taste. The dressing should be sweet. Just before serving, shred the lettuce and arrange in a glass serving dish. Pour the dressing over it; toss. Make a design around the edges with overlapping sections of orange, then sprinkle the salad with the chopped walnuts and dust with more cinnamon. Serve immediately. Variation: Prepare as above, using 3/4 cup chopped dates and almonds in place of the chopped walnuts.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 166 | ||
Calories from Fat: 89 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.9g | 13 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.8mg | 0 % | |
Potassium 338.6mg | 9 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 15.8g | ||
Protein 3.6g | 5 % | |
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: 166
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