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Patio Salad

Salad.Carnival's picture
  Onion 1 Large, thinly sliced and separated into rings (Sweet / Mild)
  Vinegar 1⁄4 Cup (4 tbs)
  Bite size pieces salad greens 8 Cup (128 tbs) (Crisp)
  Chopped watercress 2 Cup (32 tbs)
  Oranges 4
  Ripe olives 1 Cup (16 tbs), cut into half lengthwise
  Finely chopped mint 2 Tablespoon
  Finely chopped parsley 2 Tablespoon
  Olive oil/Salad oil 1⁄2 Cup (8 tbs)
  Lime juice 1⁄4 Cup (4 tbs)
  Honey 2 Tablespoon
  Crushed dried basil 2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Cayenne 1 Dash
  Salt To Taste

Place onion rings in a small bowl; add vinegar and let stand for about 1 hour, then drain.
Meanwhile, in a large bowl lightly mix salad greens with watercress.
Remove peel and white membrane from oranges; lift out sections and arrange on greens along with onion rings and olives.
Sprinkle with mint and parsley.
Combine oil, lime juice, honey, basil, paprika, and cayenne; add salt to taste and blend well.
Pour over salad and toss gently.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1835 Calories from Fat 1148

% Daily Value*

Total Fat 131 g201.6%

Saturated Fat 18.1 g90.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2068.6 mg86.2%

Total Carbohydrates 171 g57.2%

Dietary Fiber 39.2 g156.7%

Sugars 107.8 g

Protein 19 g38.5%

Vitamin A 314.2% Vitamin C 839.3%

Calcium 100.5% Iron 101.2%

*Based on a 2000 Calorie diet

Patio Salad Recipe