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Loanding
This is a mild, refreshing, and citrusy salad that will wake up your taste buds. A handful of pomegranate arils is also a nice option for garnish.
Ingredients
- olive oil: 0.33333 cup
- orange juice: 0.25 cup (freshly squeezed)
- white wine vinegar: 1 tsp
- salt and freshly ground black pepper: 0 piece (to taste)
- romaine lettuce, torn into bite-size pieces: 2 heads
- arugula: 1 bunch
- orange, peeled and segmented: 1 piece
- pitted kalamata olives: 0.5 cup
- red onion: 0.5 small (sliced)
- pine nuts: 2 Tbsp (toasted)
Metric Conversion
Stages of cooking
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Whisk together olive oil, orange juice and vinegar in a small bowl. Season with salt and pepper and set aside.
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Cut orange sections in half and add to a large bowl along with romaine lettuce, arugula, olives, and red onion. Toss until well combined.
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Drizzle half the dressing over the salad and toss to combine. Garnish with pine nuts. Serve the remaining dressing on the side to be used at the table.
