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Orange and Olive Salad

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Orange and Olive Salad
  • Prep Time 20 min
  • Total Time 35 min
  • Servings 4
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Eat heart-smart with this Mediterranean-style salad. From Prevention® Healthy Cooking.

Ingredients

5
medium navel oranges
1/2
cup thinly sliced radishes, if desired
1/4
cup thinly sliced red onion
6
kalamata olives, pitted and sliced
1/4
teaspoon freshly ground black pepper
1
tablespoon olive oil
1
teaspoon balsamic vinegar
1/4
teaspoon salt
1/8
teaspoon dried oregano

Directions

  • 1 With sharp knife, peel oranges, cutting off most, but not all, of white pith. Cut oranges in thin crosswise slices and arrange on a platter. Scatter the radishes, red onion and olives over oranges. Sprinkle with pepper.
  • 2 In small cup, mix oil, vinegar, salt and oregano with a fork. Spoon evenly over oranges. Cover with plastic wrap; let stand at least 15 minutes before serving.
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Tips  

Replacing saturated fats with unsaturated fats from olives may help lower blood cholesterol. But fats are high in calories so keep portions small.

The Sugar Solution Cookbook (2006) p. 193

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
40
)
Daily Value
Total Fat
4 1/2g
7%
(
Saturated Fat
1/2g
3%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
220mg
9%
Potassium
310mg
9%
Total Carbohydrate
21g
7%
(
Dietary Fiber
4g
17%
,
Sugars
14g
)
Protein
1g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
150%
150%
Calcium
8%
8%
Iron
2%
2%
Exchanges:
0 Starch; 1 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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