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Orange and Onion Salad

Orange and Onion Salad

Christine L.

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

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

SEE NU
4
2/9/2004

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

Javagoddess
3
7/11/2011

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.

Kara
3
3/9/2009

This is a salad for people who like to take risks! Personally it is one of my favorites! I enjoyed it!