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Orange & Onion Salad With Cranberry Vinaigrette Recipe
|Cranberries||1 1⁄4 Cup (20 tbs) (Fresh Or Frozen)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Oranges||2 Pound (4 Large Sized)|
|Salad oil||2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Butter lettuce pieces/Curly endive / escarole||1 1⁄2 Pound, rinsed and crisped (3 Quarts, Bite-Size Pieces, Use Butter And 1 Or Both Of The Other Greens)|
|Thinly sliced onion rings||1⁄2 Cup (8 tbs) (Red Variety)|
Serving size: Complete recipe
Calories 1189 Calories from Fat 283
% Daily Value*
Total Fat 32 g49.4%
Saturated Fat 1.7 g8.3%
Trans Fat 0.5 g
Cholesterol 0 mg
Sodium 220.5 mg9.2%
Total Carbohydrates 214 g71.4%
Dietary Fiber 39.6 g158.4%
Sugars 167.9 g
Protein 29 g57.6%
Vitamin A 202.5% Vitamin C 770.6%
Calcium 84.2% Iron 67.1%
*Based on a 2000 Calorie diet
Cover and cook on lowest heat, shaking pan occasionally, just until a few cranberries begin to burst, 8 to 15 minutes.
Shred orange peel to make 1 teaspoon long, thin shreds.
Ream 1 orange to make 3 tablespoons juice.
Mix peel, juice, oil, vinegar; gently stir into cranberries.
If made ahead, cover and chill up to 2 days.
Cut peel and white membrane from remaining oranges.
Thinly slice oranges crosswise.
In a large salad bowl combine orange slices, lettuce, and onion.
Pour cranberry dressing over salad and mix.
Add salt and pepper to taste.