This salad, with its bright colors and flavors, always surprises guests when they see it. They are all a but dubious about the mixture of ingredients but are pleasantly surprised by how lovely the flavors blend together. We have an ongoing argument in our household about whether this salad is better with Feta cheese versus blue cheese and iceberg lettuce versus romaine…but they both make great substitutions. The dressing can be made up to 24 hours in advance but the salad should not be mixed until just before serving, although all of the ingredients can be washed and cut ahead of time and stored separately.
Place the salt and pepper in a small bowl. Add the garlic clove and crush well. Mash the garlic into the salt and pepper to form a thick paste. Add the mustard and mix well. Mix in the lemon juice. Slowly mix in the olive oil, whisking briskly. Toss together the lettuce, oranges, onion, blue cheese, and olives in a large bowl. Add the dressing and toss well to coat. Serve immediately.
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|Serving Size: 1 Serving (152g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 91 (68%)|
|Amt Per Serving||% DV|
|Total Fat 10.1g||13 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 8.4mg||3 %|
|Sodium 452.7mg||16 %|
|Potassium 263.7mg||7 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 6.3g|
|Protein 3.8g||5 %|
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Calories per serving: 134
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