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Orange, Radicchio, and Oregano Salad

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.

Orange, Radicchio, and Oregano Salad

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

Servings 0

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.