Orange Lettuce Salad

"This is so good with steaks or baked ham."
 
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photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
10mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Combine salad ingredients 1-2 hours before serving.
  • Make dressing up to a day ahead or as close as 20 minutes before serving.
  • Pour dressing over salad and toss lightly.
  • Serve immediately.

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Reviews

  1. HeatherFeather
    I made this recipe a very long time ago and did not realize the review never posted until today. This is a simple quick to fix salad that I thought made a fine lunch. I did measure the sugar, Tabasco, and salt to taste and I used candied nuts instead of plain slivered almonds. I used mixed spring greeens for the lettuce and fresh parsley.
     
  2. justcallmetoni
    Not a huge fan of salads, I was surprised just how much I enjoyed this one. Made this as a lovely brunch entree by adding some diced roasted chicken and a couple of sliced waterchesnuts. I didn't have tarragon vinegar so I warmed up a 1/4 cup of white wine vinegar just short of boiling and added a teaspoon of dried tarragon and let it sit for an hour. (Will use the remaining amount for something else.) It was well worth this effort as it added such a nice flavor that picked complemented the oranges and parsley. My final change was that I substituted 1/2 of the oil with some of the juice from the oranges to cut back on the calories. Thanks Laurie.
     
  3. Rita1652
    I made a meal of this Crisp, refreshing, Crunchy, Sweet Salad. Easy to put together. Thanks Laurie!
     
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Tweaks

  1. justcallmetoni
    Not a huge fan of salads, I was surprised just how much I enjoyed this one. Made this as a lovely brunch entree by adding some diced roasted chicken and a couple of sliced waterchesnuts. I didn't have tarragon vinegar so I warmed up a 1/4 cup of white wine vinegar just short of boiling and added a teaspoon of dried tarragon and let it sit for an hour. (Will use the remaining amount for something else.) It was well worth this effort as it added such a nice flavor that picked complemented the oranges and parsley. My final change was that I substituted 1/2 of the oil with some of the juice from the oranges to cut back on the calories. Thanks Laurie.
     

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