Orange and Olive Salad

Photo: Levi Brown; Styling: Thom Driver

Fresh, vivid flavors await the senses with every bite of this Orange and Olive Salad. 

 

This recipe goes with Ricotta-Spinach Pasta

Yield: Serves 4 (serving size: about 1 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 13 Minutes
Total: 13 Minutes

Nutritional Information

Amount per serving
  • Calories: 118
  • Fat: 9.5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 1.3g
  • Carbohydrate: 10.3g
  • Fiber: 3.1g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 249mg
  • Calcium: 43mg

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 4 cups torn Bibb lettuce
  • 1 cup fresh orange sections
  • 1/2 cup sliced fennel bulb
  • 1 ounce oil-cured olives, halved

Preparation

  1. 1. Combine first 5 ingredients in a large bowl. Add remaining ingredients; toss gently.
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