Tossed Orange-Walnut Salad

Grated orange peel and orange segments liven up this satisfying salad. Serve it alongside your favorite chicken or pork recipe.

Mix things up a bit by substituting radicchio for some of the greens or using attractive blood oranges instead of the navel variety.

Tossed Orange-Walnut Salad with Balsamic Dressing


DRESSING
1 tablespoon balsamic vinegar
2 teaspoons grated orange peel
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil

SALAD
3 cups torn Boston lettuce
3 cups mixed baby greens
2 navel oranges, cut into segments, segments halved
1 cup walnut halves, toasted*

1. In small bowl, whisk together vinegar, orange peel, salt and pepper. Whisk in oil.

2. In large bowl, combine lettuce and baby greens; toss with enough dressing to lightly coat. Divide among 6 salad plates; top with orange segments and walnuts.

TIP *To toast walnuts, place on baking sheet; bake at 375°F. for 4 to 6 minutes or until pale brown and fragrant. Cool.

8 (1 1/4-cup) servings

PER SERVING: 135 calories, 11.5 g total fat (1 g saturated fat), 3 g protein, 7 g carbohydrate, 0 mg cholesterol, 80 mg sodium, 2.5 g fiber