Orange and Onion Salad2 Reviews
“A tangy, colorful dish. Originally submitted to ThanksgivingRecipe.com. ” - 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 (2)Rate This Recipe
"I tweaked the recipe a bit to personalize it, but overall it was delicious. I recommend using a mandolin to get your onion as thin as possible, as the thinness was key to how much flavour was mingled..." See more with the orange."
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