Name: Orange Salad
Ingredients: a pound of english walnuts blanched; 2 oranges in small pieces

Orange Salad

A salad of peeled orange pieces and blanched walnuts served on lettuce with mayonnaise dressing.

From an old cookbook · modernised transcription

Why it works: Walnut and orange are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,058 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Orange Salad

Ingredients

a pound of english walnuts blanched
2 oranges in small pieces

Directions

Peel and cut 2 oranges into small pieces.
Add 3/4 of a pound of blanched English walnuts.
Serve on lettuce with mayonnaise dressing.

Nutrition, whole recipe (rough)

88Calories

2 gProtein

3 gFat

16 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Orange	1 medium (131g)	62
Walnut	1 walnut half (4g)	26

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By North End Club (Chicago, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Walnut + orangetop 12% of all pairs

Smell alikemoderate

Cooked together1,058 recipes

Shared aroma: 2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

English walnuts: Add crunch and a nutty, slightly bitter contrast to the sweet fruit.
Oranges: Add sweetness, acidity and juicy moisture, with fragrant citrus aroma.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.