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Orange and Olive Salad

  • Prep 20 min
  • Total 35 min
  • Servings 4

Eat heart-smart with this Mediterranean-style salad. From Prevention® Healthy Cooking. MORE + LESS -

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

Hide Images
  • 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.

Expert 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 Facts

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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