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salad with red peppers and oranges

Valencian salad

  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: Mixing Bowl
  • Cuisine: Italian
  • Diet: Vegan


This Valencian salad makes the perfect healthy side to lighten up a heftier main!


Units Scale
  • 1 bag pre-washed mixed greens
  • 4 tablespoons jarred roasted red peppers, patted dry and sliced
  • 2 oranges, peeled and segmented
  • 12 kalamata olives, pitted and sliced in half


  • 2 tablespoons champagne vinegar
  • 1 garlic clove, minced
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste


  1. Whisk all the ingredients for the dressing in a bowl and set aside.
  2. Put the lettuce in a large bowl and slowly pour a little dressing along the side of the bowl (check my tutorial on how to dress a salad). Gently toss the lettuce and give it a taste. Keep dressing the lettuce until you are satisfied with the taste.
  3. Arrange the lettuce in 4 separate plates and layer it with the orange segments, black olives and roasted pepper.
  4. Sprinkle some freshly ground black pepper on top and serve immediately.


You can make the dressing ahead of time and refrigerate it for up to 2 weeks.


  • Serving Size: 1 serving
  • Calories: 188
  • Sugar: 7.1g
  • Sodium: 124mg
  • Fat: 15.7g
  • Saturated Fat: 2.2g
  • Unsaturated Fat: 1.7g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 3.3g
  • Protein: 2.1g
  • Cholesterol: 0mg

Keywords: orange salad

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