Red, White And Orange Salad Recipe

Name: Red, White And Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SALAD; 3 naval oranges; 1/2 cup shredded carrot; 1 (15 1/2 ounce) can red kidney beans; 1 (15 1/2 ounce) can great northern beans; 1/4 cup chopped red bell pepper; 1/4 cup chopped green peppers or 1/4 cup yellow bell pepper; 5 slices thin purple onions, quartered; 3 cups romaine lettuce, coarsely shredded or chopped or 4 cups spring mixed salad greens; 1/2 cup freshly grated parmesan cheese, optional; DRESSING; 1/3 cup white wine vinegar; 2 tablespoons balsamic vinegar; 1/4 6 packets Equal sugar substitute or 6 packets sugar substitute

Servings: persons

SALAD
3 naval oranges
1/2 cup shredded carrot
1 (15 1/2 ounce) can red kidney beans
1 (15 1/2 ounce) can great northern beans
1/4 cup chopped red bell pepper
1/4 cup chopped green peppers or 1/4 cup yellow bell pepper
5 slices thin purple onions, quartered
3 cups romaine lettuce, coarsely shredded or chopped or 4 cups spring mixed salad greens
1/2 cup freshly grated parmesan cheese, optional
DRESSING
1/3 cup white wine vinegar
2 tablespoons balsamic vinegar
1/4 6 packets Equal sugar substitute or 6 packets sugar substitute

1
Rinse beans and drain well.
2
Place in medium bowl.
3
Add all bell pepper, carrots, and the purple onion.
4
Mix all Dressing ingredients together, and pour over the bean mixture.
5
Toss to mix.
6
Peel oranges, remove sections.
7
Cut sections in half and place on top of the bean mixture, but do not toss.
8
Refrigerate 1 hour to chill.
9
Can be refrigerated overnight.
10
When ready to serve, you can make one large bowl of salad or make individual salads.
11
ONE LARGE BOWL: Add lettuce to the bean-orange mixture, and toss to dress salad.
12
Optionally scatter cheese on top.
13
Serve with slotted spoon.
14
INDIVIDUAL SALADS: Toss the bean-orange mixture.
15
Place lettuce on each plate.
16
Using a slotted spoon, place the bean mixture on the lettuce.
17
Optionally scatter cheese on each plate.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: SALAD, 3 naval oranges, 1/2 cup shredded carrot, 1 (15 1/2 ounce) can red kidney beans, and more.

Yes, Red, White And Orange Salad falls under the Salads category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Red, White And Orange Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions