How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Boston Lettuce, Orange and Onion Salad with Citrus Vinaigrette?

You need 7 ingredients. The key ingredients include: 3 tablespoons fresh orange juice, 1 teaspoon fresh lemon juice, 1/3 cup olive oil, 2 heads of Boston lettuce, separated into leaves, rinsed and spun dry, and more.

How do I store leftover Boston Lettuce, Orange and Onion Salad with Citrus Vinaigrette?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Boston Lettuce, Orange and Onion Salad with Citrus Vinaigrette Recipe

Name: Boston Lettuce, Orange and Onion Salad with Citrus Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fresh orange juice; 1 teaspoon fresh lemon juice; 1/3 cup olive oil; 2 heads of Boston lettuce, separated into leaves, rinsed and spun dry; 1 red onion, cut into thin rounds, soaked in ice and cold water for 1 hour, and patted dry; 4 navel oranges, rind and pith cut away with a serrated knife and the flesh cut crosswise into 4 rounds; 3 tablespoons snipped chives

Boston Lettuce, Orange and Onion Salad with Citrus Vinaigrette – a delicious recipe with orange juice, lemon juice, olive oil, Boston lettuce, red onion, oranges. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

3 tablespoons fresh orange juice
1 teaspoon fresh lemon juice
1/3 cup olive oil
2 heads of Boston lettuce, separated into leaves, rinsed and spun dry
1 red onion, cut into thin rounds, soaked in ice and cold water for 1 hour, and patted dry
4 navel oranges, rind and pith cut away with a serrated knife and the flesh cut crosswise into 4 rounds
3 tablespoons snipped chives

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
299 kcal
Category
Salads

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Boston Lettuce, Orange and Onion Salad with Citrus Vinaigrette

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