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Orange & Olive Patio Salad

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  Water 1⁄2 Cup (8 tbs)
  Arrowroot 1 Teaspoon
  Honey 4 Teaspoon
  Finely chopped fresh mint 2 Tablespoon
  Mild red onion 1 Small, thinly sliced crosswise
  Wine vinegar 1⁄4 Cup (4 tbs), rinsed and crisped
  Lightly packed watercress sprigs 6 Cup (96 tbs), rinsed and crisped
  Oranges 2 Medium, peeled and thinly sliced crosswise
  Ripe pitted olives/Nicoise olives 1⁄4 Cup (4 tbs) (Small Size)
  Lime juice 1⁄4 Cup (4 tbs)
  Basil 1⁄8 Cup (2 tbs)
  Mint leaves 1⁄8 Cup (2 tbs), mixed with basil
  Salt To Taste
  Pepper To Taste

In a small pan, combine water, arrowroot, honey, and chopped mint.
Bring to a boil over high heat, stirring constantly.
Remove from heat and let stand until cold (about 1 hour).
Meanwhile, in a large salad bowl, combine onion and vinegar.
Let stand for at least 15 minutes or up to 3 hours.
Drain, discarding vinegar; separate onion slices into rings.
In same salad bowl, combine onion rings, lettuce, radicchio, and watercress; mix lightly.
Top with orange slices and olives.
Stir lime juice into honey-mint mixture, then pour through a fine wire strainer onto salad; discard residue.
Garnish with basil and mint leaves, if desired; season to taste with salt and pepper.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 529 Calories from Fat 90

% Daily Value*

Total Fat 10 g15.6%

Saturated Fat 0.57 g2.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1350.1 mg56.3%

Total Carbohydrates 93 g31.1%

Dietary Fiber 19.9 g79.7%

Sugars 56.4 g

Protein 38 g75.9%

Vitamin A 968.4% Vitamin C 1349.9%

Calcium 199.3% Iron 30.8%

*Based on a 2000 Calorie diet

Orange & Olive Patio Salad Recipe