| |
| INGREDIENTS |
| 2 tsp. |
freshly grated orange zest |
| ¼ cup |
orange juice |
| 2 tbsp. |
balsamic vinegar |
| 1 tbsp. |
minced shallot |
| 1 tsp. |
Dijon mustard |
| ½ tsp. |
salt |
| ½ tsp. |
freshly ground pepper |
| 1 ½ tbsp. |
extra-virgin olive oil |
| 1 |
small head romaine lettuce, washed, dried and torn (about 4 cups) |
| 3 |
oranges, peeled with pith removed and sectioned |
| 1 |
small red onion, thinly sliced |
|
|
|
| RECIPE |
-
Put everything but the lettuce and onion in a jar with a tight fitting lid.
-
Shake well, set aside.
-
Prepare the oranges, lettuce and onion, plate dividing between 4 plates.
-
Shake dressing again and drizzle over lettuce.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 plate
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
110 |
|
| Total Fat |
5 g |
|
| Sodium |
160 mg |
|
| Total Carbohydrates |
13 g |
|
| Fiber |
2 g |
|
| Protein |
1 g |
|
|
|
