Serves: 12
Total Calories: 169

1 tablespoon butter or margarine
1/2 cup walnuts coarsely chopped
1/4 teaspoon salt
1 1/2 pounds spinach leaves, torn
2 heads Bibb lettuce
1 cucumber peeled or unpeeled, thinly sliced
4 oranges peeled, thinly sliced, seeded and drained (reserve juice)
1 red onion small, sliced and separated into rings
Dressing:
1/2 cup vegetable oil
1/4 cup orange juice concentrate
2 tablespoons cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon black pepper freshly ground

Melt the butter or margarine in a small skillet over medium heat add walnuts and sauté until crisp and slightly browned. Remove from heat and toss with the 1/4 teaspoon salt. Set aside. Wash, drain and tear spinach and lettuce.

Toss the orange, cucumber, spinach, lettuce and onion together in a large glass salad bowl. Cover and store in the refrigerator as long as 4 hours.

For dressing, measure all ingredients into a jar with a lid and shake well, or put in the blender. Cover and refrigerate several hours. Just before serving time, add the walnuts and dressing to the orange and greens mixture. Toss.

Nutritional Facts:

Serves: 12
Total Calories: 169
Calories from Fat: 118

More Recipes from the Menu Planner Cookbook:
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Bibb Or Boston Lettuce Mimosa
Chicken Salad With Garnish
Cossack Salad
Cranberry-Rosé Salad
Cucumber Mousse
Fruit Medley With Poppy Seed Dressing
Greek Vegetable Salad
Guacamole-Pineapple Salad
Henri's Caesar Salad
Lettuce Greens With Roquefort Dressing
Lime And Cucumber Salad
Marinated Artichoke Hearts
Marinated Sliced Tomatoes
Orange, Onion and Greens Salad
Perfection Salad
Poinsettia Salad
Potato Salad Peninsula
Salad Asparagus
Sesame-Orange Salad
Strawberry-Cranberry Salad
Summer Salad
Tomato Aspic