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Orange, Onion, and Olive Salad

Yield 6 servings

Ingredients

  • 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

Nutrition 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

How to Make It

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

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