Ingredients
Scale
- 6 cups romaine lettuce, chopped
- 2 oranges, peeled and segmented
- 1 cup dried cranberries
- 1/2 cup slivered almonds
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- For the vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine the romaine lettuce, orange segments, dried cranberries, slivered almonds, red onion, and feta cheese (if using).
- In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, oregano, salt, and pepper until well combined.
- Pour the vinaigrette over the salad and toss gently to coat. Serve immediately.
Notes
For a heartier salad, add grilled chicken or chickpeas. You can also substitute other fruits, such as apples or pears. Store leftover salad in an airtight container in the refrigerator for up to 2 days. The vinaigrette can be made ahead of time and stored in the refrigerator for up to 1 week.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg