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Add a photoServings: 4
Ingredients
- 3/4 c. extra virgin olive oil
- 1/4 c. white wine vinegar
- 2 tsp grated orange peel
- 1Â 1/2 tsp frzn orange juice concentrate thawed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 x red onion very thinly sliced
- 1 head butter lettuce leaves coarsely torn
- Â Â (abt 8 c.)
- 2 lrg oranges peel and white
- Â Â pith removed, thinly sliced into rounds
Directions
- Whisk oil, vinegar, orange peel, and juice concentrate in medium bowl. Season with salt and pepper. Add in onion; marinate 30 min, stirring often.
- Divide lettuce among 4 plates. Top with orange slices. Ladle dressing with onion over.
- This recipe yields 4 servings.
- Comments: At the restaurant, they use Champagne in the salad dressing. We've simplified it with white wine vinegar, but if you've got a bottle of the bubbly open, feel free to substitute.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 4 servings | |
| Calories 372 | |
| Calories from Fat 359 | 97% |
| Total Fat 40.57g | 51% |
| Saturated Fat 5.6g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 106mg | 3% |
| Total Carbs 2.17g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.75g | 1% |
| Protein 0.54g | 1% |
