Orange, Radicchio, and Oregano Salad
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
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.
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.
Note: Nutritional analysis is per serving.
Servings Serves 6
- Amount Per Serving
- Calories 71Calories from Fat 31
- % Daily Value *
- Total Fat 2.6g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 242mg11%
- Total Carbohydrate 13g5%
- Dietary Fiber 1.8g8%
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.