Orange Cucumber Tossed Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This salad has been a family favorite for as long as I can remember, Betty Tobias writes from Nashua, New Hampshire. It's prettiest when it's served in a glass bowl, with orange and cucumber slices lining the sides. Often, I'll double the dressing recipe so I have some on hand for the next time I make it. Ingredients:
2 medium navel oranges, peeled and sliced |
1 medium cucumber, sliced |
4 cups torn romaine |
4 cups torn leaf lettuce |
1 small red onion, sliced and separated into rings |
1/4 cup orange juice |
2 tablespoons balsamic vinegar |
1-1/2 teaspoons sugar |
1/4 teaspoon salt |
1/8 teaspoon pepper |
3 tablespoons canola oil |
1 cup seasoned salad croutons |
Directions:
1. Place orange and cucumber slices around the bottom sides of a straight-sided glass salad bowl. Cut any remaining orange and cucumber slices in half. Place in another bowl. Add the lettuce and onion.
2. In a jar with a tight-fitting lid, combine the orange juice, vinegar, sugar, salt, pepper and oil; shake well. Pour over lettuce mixture and toss gently to coat; carefully spoon into salad bowl. Sprinkle with croutons. Yield: 8 servings.
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