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10 minutes
10 minutes
- 0.33 cup extra-virgin olive oil
- 0.25 cup freshly squeezed orange juice
- 1 teaspoon white wine vinegar
- salt and freshly ground black pepper to taste
- 2 heads romaine lettuce, torn into bite-size pieces
- 1 bunch arugula
- 1 orange, peeled and segmented
- 0.5 cup pitted kalamata olives
- 0.5 small red onion, thinly sliced
- 2 tablespoons toasted pine nuts
- Combine the olive oil, orange juice, and vinegar in a small bowl. Season with salt and pepper to taste and set aside.
- Halve orange sections and combine them with romaine lettuce, arugula, olives, and red onion in a spacious bowl. Mix thoroughly.
- Drizzle half of the dressing over the salad, toss to combine, and garnish with pine nuts. Serve the extra dressing on the side for the table.
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