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Orange & Onion Salad

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Submitted by berth

YIELD

4 servings

PREP

30 min

COOK

0 min

READY

90 min

Ingredients

1 1
HEAD HEAD ROMAINE LETTUCE
7 202.3
OUNCES ML/G MANDARIN ORANGES
drained
1 1
EACH EACH ALMONDS
toasted, sliced *
Dressing
2 3E+1
TABLESPOONS ML SUGAR
½ 7.5
TABLESPOON ML SALT
1 5
TEASPOON ML TARRAGON LEAVES
¼ 1.3
TEASPOON ML BLACK PEPPER
2 2
EACH EACH RED HOT PEPPER SAUCE *
79
CUP ML VINEGAR
1 1
EACH EACH EGG YOLKS *
¾ 177
CUP ML VEGETABLE OIL
½ 2.5
TEASPOON ML DIJON MUSTARD

Directions

Place sugar, salt, tarragon, pepper, tabasco, mustard in blender.

Slowly add vinegar and blend well.

Add egg yolk, and with blender running, slowly add oil.

Blend until desired consistency.

Let dressing sit in a jar for 1 hour before using, to blend flavours.

Shake well before using.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 438 85% from fat
 % Daily Value *
Total Fat 42g 64%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 893mg 37%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 5g
Vitamin A 188% Vitamin C 82%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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