Romaine Salad with Orange and Olives

Romaine Salad with Orange and Olives

This is a light, refreshing, and citrusy salad that will awaken your taste buds. A handful of pomegranate arils makes a great garnish option as well.

Ingredients

• Dressing:
• ⅓ cup extra-virgin olive oil
• ¼ cup freshly squeezed orange juice
• 1 teaspoon white wine vinegar
• salt and freshly ground black pepper to taste
• Salad:
• 2 heads romaine lettuce, torn into bite-size pieces
• 1 bunch arugula
• 1 orange, peeled and segmented
• ½ cup pitted kalamata olives
• ½ small red onion, thinly sliced
• 2 tablespoons toasted pine nuts

Directions

1. Whisk together olive oil, orange juice and vinegar in a small bowl. Season with salt and pepper and set aside.
2. Cut orange sections in half and add to a large bowl along with romaine lettuce, arugula, olives, and red onion. Toss until well combined.
3. Drizzle half the dressing over the salad and toss to combine. Garnish with pine nuts. Serve the remaining dressing on the side to be used at the table.