Orange And Red Onion Salad
A vibrant and crunchy salad featuring sweet oranges, toasted almonds, and fresh romaine, dressed with a tangy lemon-mustard vinaigrette—perfect for light lunches and gatherings.
Ingredients
Instructions
- In a skillet, melt margarine over medium heat.
- Saute almonds until golden brown.
- Remove almonds to paper towel to drain.
- In a small bowl, combine lemon juice, Dijon mustard, sugar, salt, and white pepper.
- Beat in vegetable oil until dressing is emulsified.
- In a large bowl, combine torn lettuce, orange sections, sliced red onion, and toasted almonds.
- Toss the salad with the dressing before serving.
Tips & Substitutions
For extra flavor, try toasting the almonds for a few minutes longer to enhance their nuttiness. You can substitute the margarine with olive oil for a richer taste or use agave syrup instead of sugar for a healthier option. If you're looking to add more crunch, consider incorporating some diced cucumbers or bell peppers, which would complement this fresh salad well. This salad pairs beautifully with Citrus And Onion Salad.
Serving Suggestions
Serve this vibrant salad as a light lunch or as a side dish for grilled meats or seafood. It pairs well with Mediterranean recipes, making it a versatile choice for summer barbecues or picnics. For a complete meal, consider complementing it with a side of Hummus(Greek Appetizer) and warm pita bread.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to avoid sogginess, and add it just before serving. If you have leftover toasted almonds, they can be stored in a cool, dry place for a week and added back to the salad for crunch when serving.
Nutrition & Diet Analysis (per serving)
Each serving of Orange And Red Onion Salad contains roughly 280 calories, with 1g protein, 9g carbohydrates, and 27g fat. It is an excellent source of vitamin A (64% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2121mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the components ahead of time. Chop the lettuce, slice the onions, and segment the oranges, then store them separately in the fridge. Mix the dressing and keep it in a jar. When you're ready to serve, combine everything for the freshest taste.
What can I substitute for the almonds if I have allergies?
If you have nut allergies, you can replace the almonds with sunflower seeds or pumpkin seeds, which will provide a similar crunch without the allergens. Alternatively, crispy chickpeas can add a delightful texture to your salad as well.
Is this salad suitable for vegan diets?
Yes, this salad can easily be made vegan by substituting margarine with a plant-based oil, such as olive or avocado oil, and making sure the Dijon mustard used is vegan-friendly. With these adjustments, it fits perfectly into any vegan recipes collection.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).