Orange and Onion Salad with Raspberry Vinaigrette

This salad is sweet and tart, with nutty overtones.

Orange and Onion Salad with Raspberry Vinaigrette

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 4

    thin-skinned juice oranges, peeled, thinly sliced and seeded

  • 1

    large red onion, thinly sliced

  • ¼

    cup hazelnut oil or extra-virgin olive oil

  • ¾

    cup fresh orange juice (from about 3 oranges)

  • tablespoons raspberry vinegar

  • ½

    tsp salt

  • 1

    bunch of arugula

  • 1

    head of Boston lettuce

  • 3

    cups mache leaves or curly endive

  • ½

    cup chopped toasted pecans


1. Arrange the orange and onion slices in overlapping layers in a glass bowl. 2. In a small bowl, mix together the oil, orange juice, raspberry vinegar and salt. Pour the dressing over the orange and onion slices, cover and refrigerate until 30 minutes before service. 3. Combine the arugula, Boston lettuce and mache and divide amount 10 salad plates. Top each serving with equal amounts of the oranges and onion. Spoon about 1- 1/2 tablespoons of the vinaigrette over each salad and sprinkle with the chopped pecans.


Facebook Conversations