Orange-Walnut Salad From Giant Eagle
Sweet oranges contrast with bitter of arugula and earthy chopped walnuts. A little bit of blue cheese adds creamy saltiness.
2 cups coarsely chopped romaine lettuce (about 6 leaves)
1 cup arugula
1 cucumber, peeled, quartered lengthwise, seeds removed and chopped
1/4 cup thinly sliced red onion
2 navel oranges, peeled and chopped
2 tablespoons chopped walnuts
1 tablespoon walnut oil
1 tablespoon red wine vinegar
2 ounces blue cheese
Layer ingredients in a large salad bowl. Just before serving, sprinkle with walnut oil and vinegar and crumble blue cheese on top. Toss lightly just before serving.
Makes four servings. Each serving contains about 152 calories, 6 grams protein, 10 grams fat (60 percent calories from fat), 12 grams carbohydrate, 3 grams fiber and 203 mg sodium.
Source: A Spoonful of Ginger by Nina Simonds (Alfred A. Knopf, 1999). Reprinted with permission.