Orange And Onion Salad
|Juicy oranges||6 Large|
|Red wine vinegar||3 Tablespoon|
|Olive oil||6 Tablespoon|
|Dried oregano||1 Teaspoon|
|Onion||1 Medium (Peeled)|
|Black olives||1 Cup (16 tbs) (Ideally, Tiny Black Nigoise Olives, But Kalamata Or Alfonso Olives Will Do)|
|Chives||1⁄4 Cup (4 tbs), snipped (For Garnish)|
|Ground black pepper||To Taste|
Peel the oranges and cut each one into 4 or 5 crosswise slices.
Transfer the oranges to a shallow serving dish and sprinkle them with the vinegar, olive oil and oregano.
Toss gently, cover, and refrigerate for 30 minutes.
Toss the oranges again, arrange the sliced onion and black olives over them decoratively, sprinkle with chives, and grind on the pepper.
Serving size: Complete recipe
Calories 1751 Calories from Fat 1056
% Daily Value*
Total Fat 122 g188.4%
Saturated Fat 13 g64.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1353.8 mg56.4%
Total Carbohydrates 174 g57.9%
Dietary Fiber 35 g139.9%
Sugars 118.8 g
Protein 12 g23.4%
Vitamin A 70.3% Vitamin C 940.6%
Calcium 66% Iron 27.1%
*Based on a 2000 Calorie diet