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Orange and Olive Salad

10min.chef's picture
  Oranges 2 Pound
  Lemons 2 Medium
  Pimiento stuffed olives 4 3⁄4 Ounce, stuffed
  Olive oil 1⁄4 Cup (4 tbs)
  Ground cumin 1⁄4 Teaspoon

1) Wash and peel oranges and remove the white pith. Slice crosswise into 1/2 inch thick.
2) Wash lemons and cut in halves. Squeeze the juice out to measure about 1/2 cup.
3) Thoroughly wash coriander and pat dry with paper towels. Reserving 4 sprigs for garnishing, chop the remaining to measure about 1/2 cup.

4) Place the orange slices on a serving platter. Arrange in the overlapping pattern.
5) In a clean bowl, combine chopped olives, olive oil, lemon juice, chopped coriander, and cumin. Blend well to make a sauce.
6) Spread the sauce over the oranges and cover the oranges with a plastic wrap. Place in the refrigerator until serving time.

7) Serve cold, garnished with coriander sprigs.

Recipe Summary

Difficulty Level: 
Very Easy
Cook Time: 
10 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 266 Calories from Fat 161

% Daily Value*

Total Fat 18 g27.2%

Saturated Fat 1.9 g9.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 746.9 mg31.1%

Total Carbohydrates 32 g10.6%

Dietary Fiber 6.8 g27.2%

Sugars 20.7 g

Protein 2 g3.9%

Vitamin A 10.4% Vitamin C 207.3%

Calcium 11.7% Iron 3.1%

*Based on a 2000 Calorie diet

Orange And Olive Salad Recipe