Baby Romaine and Blood Orange Salad

Name: Baby Romaine and Blood Orange Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp minced fresh thyme; 2 Tbsps honey; 5 blood oranges or red navel oranges; 79 milliliters extra-virgin olive oil; 1 teaspoons pepper; 118 milliliters pine nuts, toasted; 255 grams 10 cup baby Romaine lettuce; 1 teaspoons salt; 2 Tbsps minced shallot (about 2 shallots); 59 milliliters sherry vinegar

You can never have too many side dish recipes, so give Baby Romaine and Blood Orange Salad a try. One portion of this dish contains around 2g of protein, 12g of fat, and a total of 164 calories. This recipe serves 10. This recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 15 minutes. Head to the store and pick up salt, honey, baby romaine lettuce, and a few other things to make it today. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Section oranges by cutting away the rind and white pith; carefully cut alongside each membrane to remove fruit, using a paring knife. Squeeze remaining membranes to extract juice.

Ingredients you will need

Extract

Orange

Fruit

Juice

Beef

Equipment you will use

Knife

Combine juice, vinegar, and next 5 ingredients in a large bowl; slowly drizzle in oil while whisking constantly. Cover and chill up to 2 days (return to room temperature before serving).

Ingredients you will need

Vinegar