Orange, Onion, and Olive Salad

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6 servings


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4 navel oranges, peeled and cut crosswise into thin slices
1/2 cup thinly sliced onion
1 (6-ounce) can chunk white tuna in water, drained
1/4 cup sliced ripe olives
2 tablespoons white wine vinegar
2 tablespoons orange juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon cumin seeds
1/8 teaspoon crushed red pepper
1 garlic clove, crushed


Arrange orange slices and onion slices on a serving platter, and top with tuna and olive slices.

Combine the vinegar and remaining ingredients in a small bowl, and stir with a whisk until well-blended. Drizzle vinegar mixture over salad.

Created date

April 2002

Nutritional Information

Calories 114
Caloriesfromfat 29 %
Fat 3.7 g
Satfat 0.6 g
Monofat 2.3 g
Polyfat 0.6 g
Protein 8.6 g
Carbohydrate 12.2 g
Fiber 4.2 g
Cholesterol 12 mg
Iron 0.5 mg
Sodium 161 mg
Calcium 44 mg