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Orange Lettuce & Walnut Salad
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Rating: 4.1/5 (31 votes cast)

Meal Type: Side Dish
Prep Time:
Total Time:
Difficulty: Easy
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 173
% Daily Value**
Total Fat 10g
15%
Saturated Fat 1g
1%
Unsaturated Fat 6g
Cholesterol 1mg
0%
Sodium 33mg
1%
Total Carbohydrate 20g
7%
Dietary Fiber 5g
21%
Sugars 5g
Protein 6g
Vitamin A  58%Vitamin C  109%
Calcium  8%Iron  8%
Potassium  9%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Orange Lettuce & Walnut Salad

Recipe Tags: Salad Recipes

Date Added: May 08, 2012

Ingredients:

1 Romaine Lettuce head
3 Oranges navel or temple
2 tablespoons Fresh Lemon Juice
2 tablespoons Sugar
1 pinch Salt
1/2 teaspoon Cinnamon
1 tablespoon Turkey
3/4 cup Walnut chopped
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Directions:

1. Wash lettuce and section into leaves, discarding the tough outer ones. Drain; wrap in paper towels to dry. Store in refrigerator until needed.

2. Peel oranges and remove all outside membranes, using a small serrated knife and employing a seesaw motion.

3. Section the oranges by cutting away all the membranes from the orange flesh. As you work, lift out each section and place in a small mixing bowl. Squeeze the juice from the remainder of the orange over the sections to keep them moist. Cover; keep chilled.

4. Make a dressing by mixing the lemon juice, sugar, salt, cinnamon, orange flower water and 2 tb. of the orange juice.

5. Blend well, then taste. The dressing should be sweet.

6. Just before serving, shred the lettuce and arrange in a glass serving dish. Pour the dressing over it; toss.

7. Make a design around the edges with overlapping sections of orange, then sprinkle the salad with the chopped walnuts and dust with more cinnamon.

8. Serve immediately.

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Dietary Notes:
This recipe is low-sodium with 32.5mg per serving, low-saturated fat with 0.5g per serving and low-cholesterol with 1.17mg per serving

This recipe is high in Vitamin A with 58% of your daily recommended intake per serving. This recipe is high in Vitamin C with 109% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Tree Nuts, MSG, Poultry, Sulfites, Walnuts, Turkey, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.
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