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Orange and Onion Salad

By: Christine L.  
"A tangy, colorful dish. Use Kalamata, Nicoise or Alfonso olives."

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (2)

Rate/Review | 46 people have saved this

 

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Original Recipe Yield 6 servings
 

Ingredients

  • 6 large oranges
  • 3 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 red onion, thinly sliced
  • 1 cup black olives
  • 1/4 cup chopped fresh chives
  • ground black pepper to taste

Directions

  1. Peel the oranges and cut each one into 4 or 5 crosswise slices. Transfer them to a shallow serving dish and sprinkle them with the vinegar, olive oil, and oregano. Toss gently, cover, and refrigerate for 30 minutes.
  2. Toss the oranges again, arrange the sliced onion and black olives over them decoratively, sprinkle with chives and grind on fresh pepper.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 242 | Total Fat: 16.3g | Cholesterol: 0mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2004 by SEE NU 
If I make this out again I will not add dried oregano. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 9, 2009 by Kara 
This is a salad for people who like to take risks! Personally it is one of my favorites! I... MORE

 
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