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Orange Cucumber Tossed Salad

Total Time

Prep/Total Time: 20 min.


8 servings

"This salad has been a family favorite for as long as I can remember," Betty Tobias writes from Nashua, New Hampshire. "It's prettiest when it's served in a glass bowl, with orange and cucumber slices lining the sides. Often, I'll double the dressing recipe so I have some on hand for the next time I make it."


  • 2 medium navel oranges, peeled and sliced
  • 1 medium cucumber, sliced
  • 4 cups torn romaine
  • 4 cups torn leaf lettuce
  • 1 small red onion, sliced and separated into rings
  • 1/4 cup orange juice
  • 2 tablespoons balsamic vinegar
  • 1-1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons canola oil
  • 1 cup seasoned salad croutons


  1. Place orange and cucumber slices around the bottom sides of a straight-sided glass salad bowl. Cut any remaining orange and cucumber slices in half. Place in another bowl. Add the lettuce and onion.
  2. In a jar with a tight-fitting lid, combine the orange juice, vinegar, sugar, salt, pepper and oil; shake well. Pour over lettuce mixture and toss gently to coat; carefully spoon into salad bowl. Sprinkle with croutons.

Nutrition Facts

1 cup: 111 calories, 6g fat (1g saturated fat), 0 cholesterol, 141mg sodium, 13g carbohydrate (0 sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 fruit.

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