Orange, Radicchio, and Oregano Salad

Yields
Serves 6

Time: 25 minutes. The dressing for this salad relies on a smart low-fat cooking technique: Reduce juice to concentrate its sweetness and create a clingy texture, so you don't have to add much oil.

Photo: Iain Bagwell; Styling: Randy Mon

1/2 cup fresh orange juice

1 tablespoon extra-virgin olive oil

1 teaspoon red-wine vinegar

3/4 teaspoon kosher salt

1 tablespoon chopped fresh oregano plus 2 tbsp. leaves

3 navel oranges

1 head radicchio, torn into pieces

1/2 cup thinly slivered red onion

Step 1

In a small saucepan, cook juice over high heat until reduced to 2 tbsp., about 5 minutes; let cool. In a small bowl, whisk together juice, oil, vinegar, salt, and chopped oregano.

Step 2

Cut off ends and outer white membrane from oranges; slice into rounds. In a bowl, gently toss oranges, radicchio, onion, and oregano leaves with dressing to coat.

Step 3

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories71

% Daily Value *
Total Fat 2.6g4%

Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 242mg11%
Total Carbohydrate 13g5%

Dietary Fiber 1.8g7%
Protein 1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Orange, Radicchio, and Oregano Salad