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Orange And Onion Salad

Healthycooking's picture
  Sliced red onion/Thin slices bermuda onion 8 , ringed
  Dry vermouth/Sherry / mild vinegar such as rice vinegar 1⁄2 Cup (8 tbs)
  Seedless oranges 4 , peeled and sliced into rounds
  Kalamata olives 12 , pitted and halved
  Salt To Taste
  White pepper To Taste
  Olive oil 4 Tablespoon
  Escarole 2 Cup (32 tbs), crisp, loosely packed, chopped and chilled (Use Inner Leaves Only)
  Minced parsley 1 Tablespoon

Soak the onion rings in cold water for 10 minutes, drain them, and then marinate them in wine or vinegar for 1 hour or more.
Drain the rings and discard the liquid.
Combine the onion rings, orange slices, olives, salt, pepper, and 3 tablespoons of the oil in a bowl.
Let the salad stand at room temperature for 30 minutes and stir it occasionally.
Put the escarole on a platter.
Arrange the oranges and onions over the escarole.
Top with parsley and drizzle with the remaining tablespoon of oil.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1124 Calories from Fat 681

% Daily Value*

Total Fat 77 g118.4%

Saturated Fat 8.7 g43.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 917.6 mg38.2%

Total Carbohydrates 100 g33.4%

Dietary Fiber 32 g127.9%

Sugars 64.6 g

Protein 12 g23.2%

Vitamin A 261.9% Vitamin C 567.9%

Calcium 56.9% Iron 35.8%

*Based on a 2000 Calorie diet

Orange And Onion Salad Recipe