orange & walnut salad
- 1 of 3 Peel 3 oranges with a knife, taking care to remove the white outer membrane. Hold the orange and cut membranes away from inner sections of fruit. Set orange sections aside; cover with plastic wrap and refrigerate for several hours, if desired.
- 2 of 3 Squeeze juice from remaining orange and lemon into small bowl. Whisk with sugar, cinnamon, salt and oil. Place walnuts in nonstick skillet and toast over low heat a minute or so until fragrant and slightly crisp. Remove from heat and set aside. Can be prepared several hours ahead.
- 3 of 3 To serve, whisk dressing. Place lettuce in large serving bowl; toss with dressing and adjust seasonings if needed. Top with orange segments, walnuts and cilantro.
Servings Per Recipe: 8
Per Serving: 162 kcal cal., 3 g fiber, 0 mg chol., 12 g Fat, total, 13 g carb., 4 g pro., 1 g sat. fat, 298 mg sodium