Ingredients
¼ cup fresh orange juice
¼ cup lemon juice
¼ cup extra virgin olive oil
1 small shallot, finely chopped
2 tsp Dijon mustard
½ tsp salt
¼ tsp freshly ground pepper
4 cup torn peppery and/or bitter greens, such as frisee, watercress, radicchio or arugula
8 cup mild greens, such as Boston lettuce, mesclun, baby spinach or baby romaine
⅓ cup thinly sliced red onion
¼ cup lemon juice
¼ cup extra virgin olive oil
1 small shallot, finely chopped
2 tsp Dijon mustard
½ tsp salt
¼ tsp freshly ground pepper
4 cup torn peppery and/or bitter greens, such as frisee, watercress, radicchio or arugula
8 cup mild greens, such as Boston lettuce, mesclun, baby spinach or baby romaine
⅓ cup thinly sliced red onion
Directions
1. Combine orange juice, lemon juice, oil, shallot, mustard, salt and pepper in a jar with a tight-fitting lid. Close the jar and shake until well combined.
2. Place greens and onion in a large salad bowl; toss with 1/3 cup of the dressing.
To Make Ahead: Cover and refrigerate the dressing (Step 1) for up to 3 days. Bring to room temperature and shake before using.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 44
- Calories from fat 27
- Total Fat 3gm 5%
- Sodium 81mg 3%
- Total Carbohydrates 3gm 1%
- Fiber 1gm 4%
- Protein 2gm
*
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
