Orange and Onion Salad

3 Reviews

“A tangy, colorful dish. Use Kalamata, Nicoise or Alfonso olives.” - by Christine L.

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

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Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
242 cal
12%

Fat
16.3 g
25%

Carbs
25.1 g
8%

Based on a 2,000 calorie diet

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Reviews (3)

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SEE NU

Feb. 9, 2004

"If I make this out again I will not add dried oregano. ..." See more"

Javagoddess

Jul. 11, 2011

"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"