Italian Orange & Onion Salad
Yield
6 servingsPrep
20 minCook
0 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
oranges
|
*
|
| 4 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 8 | each |
black olives
ripe |
*
|
| 1 | medium |
red onion
|
|
| 1 | teaspoon |
oregano
fresh, minced |
|
| ¼ | cup |
chives
fresh, minced |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
oranges
|
*
|
| 6E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 8 | each |
black olives
ripe |
*
|
| 1 | medium |
red onion
|
|
| 5 | ml |
oregano
fresh, minced |
|
| 59 | ml |
chives
fresh, minced |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Score (remove strips)from orange peel, cut oranges in thick slices.
Thinly slice onions.
Place orange slices in shallow serving dish.
Sprinkle with oil, vinegar and oregano.
Toss, then refrigerate for approximately 30 minutes.
Take out and toss oranged again.
Place layers of onions on top of oranges.
Add chives, olives and fresh pepper.
