Ensalada Valenciana

May 11, 2023May 11, 20230 13

Healthy and flavorful Ensalada Valenciana recipe for a refreshing summer meal

by The Chefin Salad

Prep

10 min

Cook

0 min

Ready In

10 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

160

Sugar

12g

Fat

14g

Ensalada Valenciana is a traditional Spanish salad that originated in the Valencia region of Spain. This salad is often served as a side dish or a light lunch. The combination of sweet oranges, tangy red onions, and slightly bitter greens creates a great balance of flavors that is both refreshing and satisfying. Ensalada Valenciana is a perfect choice for warm summer days when you want something light, flavorful, and healthy.

Instructions

1.	In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.
2.	In a large bowl, combine the sliced oranges, thinly sliced onion, and salad greens or lettuce.
3.	Drizzle the dressing over the salad, tossing gently to coat.
4.	Serve immediately.

PROS

Ensalada Valenciana is a refreshing and flavorful salad that is perfect for summer.

The combination of sweet oranges, tangy red onions, and slightly bitter greens creates a great balance of flavors.

This salad is low in calories and packed with vitamins, minerals, and antioxidants.

CONS

This salad may not be filling enough as a main course and may require additional protein such as chicken or fish.

The dressing is high in fat, so it should be used in moderation.

HEALTH & BENEFITS

Ensalada Valenciana is a healthy and nutritious meal that is packed with numerous health benefits.
The oranges in this salad are rich in vitamins and minerals, including vitamin C, folate, and potassium.
The salad greens or lettuce are low in calories and high in fiber, which can help with digestion and satiety.
The olive oil in the dressing is a healthy source of monounsaturated fat, which has been linked to improved heart health.

	2 oranges , peeled and thinly sliced
	1 small onion , thinly sliced
	4 tablespoons olive oil
	2 tablespoons red wine vinegar
	1/4 teaspoon salt
	fresh ground black pepper
	10 ounces salad greens or 1 head lettuce