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Olive Salad Plate

Ingredients
  Crisp salad greens 1 Cup (16 tbs)
  Oranges 6
  Chopped ripe olives 2⁄3 Cup (10.67 tbs)
  Chopped leeks 1⁄3 Cup (5.33 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Red wine vinegar 2 Tablespoon
  Ground coriander 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sugar 1⁄4 Teaspoon
  Dry mustard 1⁄4 Teaspoon
Directions

Line chilled salad platter with greens.
Cut oranges into thin crosswise slices.
Arrange orange slices on greens.
Sprinkle with chopped olives and leeks.
Gar- nish with whole olives.
Shake olive oil, vinegar, cori- ander, salt, pepper, sugar and mustard in covered jar until blended well.
Pour over oranges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Party, Healthy

Rate It

Your rating: None
4.2
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1618 Calories from Fat 1090

% Daily Value*

Total Fat 124 g191.1%

Saturated Fat 16.9 g84.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1568.4 mg65.4%

Total Carbohydrates 135 g45%

Dietary Fiber 30.9 g123.5%

Sugars 92.9 g

Protein 10 g20.3%

Vitamin A 93.7% Vitamin C 755.1%

Calcium 61.2% Iron 46.4%

*Based on a 2000 Calorie diet

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Olive Salad Plate Recipe