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Orange and Olive Salad

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  • Prep 20 min
  • Total 35 min
  • Servings 4
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Eat heart-smart with this Mediterranean-style salad. From Prevention® Healthy Cooking.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Replacing saturated fats with unsaturated fats from olives may help lower blood cholesterol. But fats are high in calories so keep portions small.
  • tip 2
    The Sugar Solution Cookbook (2006) p. 193

Nutrition

130 Calories, 4 1/2g Total Fat, 1g Protein, 21g Total Carbohydrate, 14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
40
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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