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Orange and Onion Salad

SUBMITTED BY: Christine L.

"A tangy, colorful dish. Use Kalamata, Nicoise or Alfonso olives."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

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


 
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Nutritional Information
Orange and Onion Salad

Servings Per Recipe: 6

Amount Per Serving

Calories: 242

  • Total Fat: 16.3g
  • Cholesterol: 0mg
  • Sodium: 208mg
  • Total Carbs: 25g
  •     Dietary Fiber: 5.7g
  • Protein: 2.2g

VIEW DETAILED NUTRITION

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