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LETTUCE, ORANGE AND PECAN SALAD
from "Real Simple® magazine"

You can transform this winter side salad into a substantial lunch by adding roast beets. For a lighter version of it, omit the goat cheese.

Hands-on time: 20 minutes
Total time: 20 minutes

Makes 8 servings
INGREDIENTS (CLICK TO BUY)

3 heads Bibb or Boston lettuce, rinsed and torn
2 navel oranges, peeled and thinly sliced into 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


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PREPARATION

Place the lettuce, orange slices, pecans, and goat cheese (if using) in a large bowl. 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.
NUTRITION PER SERVING
CALORIES 159.85 (80% from fat); FAT 14.25g (sat 1.56g); PROTEIN 2.17mg; CHOLESTEROL 0mg; SODIUM 73.87mg; FIBER 2.46g; CARBOHYDRATE 8g


Buy The Ingredients Use Moroccan Oranges
Product nutrition and information
 Quantity Ingredients Est.Price
  Boston Lettuce, Hydroponic - $2.99/ea Save! 2 for $5.00
 Hydroponic
 
  Navel Orange - $1.49/ea
 Farm Fresh, Lg
 
  FreshDirect Pecans - $6.99/6oz
 Container
 
  Noble Organic Orange Juice - $6.49/ea
 58oz  
 
  Roland Special Reserve White Wine Vinegar - $3.69/ea
 16.9oz
 
  Shallots - $2.99/pkg
 1lb, Farm Fresh  
 
Optional Ingredients
  Coach Farm The Medallion Goat Cheese - $6.49/ea
 4oz
 
  Loose Beets - $0.99/lb
 Farm Fresh
 
You May Already Have
  Bel Aria Extra-Virgin Olive Oil - $11.29/ea
 34oz
 
  Morton's Coarse Kosher Salt - $2.99/ea
 48oz
 
  Gefen Ground Black Pepper - $1.88/ea
 3oz
 
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