Wonderful flavours and colours come together in this beautiful salad.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 tsp. each cumin seed and coriander seed
2 green onions, chopped
1/3 cup chopped Kalamata olives
1/4 cup chopped fresh mint
1/4 cup Renée's Mediterranean Greek Vinaigrette
1/4 cup orange juice
3 navel oranges, peeled, sliced
6 cups loosely packed torn romaine lettuce
3 tomatoes, sliced
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How do I make it ?
Cook cumin and coriander seeds in small skillet on medium heat 2 min. or just until toasted and fragrant, stirring constantly. Cool slightly.
Place seeds in small resealable plastic bag. Crush seeds with rolling pin; place in medium bowl. Add onions, olives, mint, vinaigrette, orange juice and sugar; mix well. Pour over oranges in medium bowl; toss until evenly coated.
Cover platter with lettuce; top with orange and tomato slices, arranging slices alternately on platter. Drizzle with any vinaigrette mixture remaining in bowl.
Kraft Kitchen Tips!
Substitute chopped green olives for the Kalamata olives, and/or torn mixed salad greens or baby spinach for the romaine.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 270 mg
Carbohydrate 25 g
Fibre 5 g
Sugars 14 g
Protein 3 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.