Orange and Onion Salad3 Reviews
“A tangy, colorful dish. Use Kalamata, Nicoise or Alfonso olives.” - by Christine L.
Original recipe yields 6 servings
- 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.
- Toss the oranges again, arrange the sliced onion and black olives over them decoratively, sprinkle with chives and grind on fresh pepper.
Amount Per Serving (6 total)
- 242 cal
- 16.3 g
- 25.1 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"If I make this out again I will not add dried oregano. ..." See more"
"This was a very tasty salad, with a unique flavor combination. I added some thinly sliced red bell peppers and because I thought the flavors would mesh nicely...." See more"
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