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

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

Fresh, crisp and full of flavor — this Boston Lettuce, Orange and Onion Salad with Citrus Vinaigrette is a must-try. Made with orange juice, lemon juice…

This Boston Lettuce, Orange and Onion Salad with Citrus Vinaigrette relies on simple, everyday ingredients such as fresh orange juice, fresh lemon juice, olive oil and snipped chives. It comes together quickly and makes 4 servings, at about 299 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

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

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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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