Lettuce, Orange, and Pecan Salad

Lettuce, Orange, and Pecan Salad
Maura McEvoy

Serves 8
preparation
20
minutes
cooking
20
minutes

Ingredients

3
heads Bibb or Boston lettuce, rinsed and torn
2
navel oranges, peeled and sliced into thin circles
3/4
cup
(about 3 ounces) toasted pecans, roughly chopped
4
ounces
goat cheese, crumbled (optional)
1/4
cup
orange juice
1
tablespoon
white wine vinegar
1
shallot, minced
1/4
cup
extra-virgin olive oil
1/2
teaspoon
kosher salt
1/4
teaspoon
black pepper

Directions

  1. Place the lettuce, oranges, pecans, and goat cheese (if using) in a large bowl.
  2. In a small bowl, whisk together the orange juice, vinegar, shallot, oil, salt, and pepper. Add to the salad and toss. Divide among individual salad plates.
November 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 80 %
  • Calcium 45.13 mg
  • Carbohydrate 8 g
  • Cholesterol 0 mg
  • Fat 14.25 g
  • Fiber 2.46 g
  • Iron 1.15 mg
  • Protein 2.17 mg
  • Sat Fat 1.56 g
  • Sodium 73.87 mg
What does this mean? See Nutrition 101.