Orange and Onion Salad

Orange and Onion Salad

3

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

Ingredients

{{adjustedServings}} servings 242 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

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

On Sale

What's on sale near you.

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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

3
  1. 4 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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

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.

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