Orange and Onion Salad

2 Reviews

“A tangy, colorful dish. Originally submitted to ThanksgivingRecipe.com. ” - 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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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

Reviews (2)

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Genevieve

Sep. 7, 2007

"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."

Petrovna

Aug. 5, 2011

"I added black grapes for the colour instead of black olives (a matter of personal preference), and it looked very appetising and cheerful. The taste is tangy and intriguing...." See more"

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