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Orange and Red Onion Salad

Yield 8 Servings


  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 5 navel oranges
  • 1 small red onion, cut into thin rings

Nutrition Information

  • calories 44
  • fat 0 g
  • satfat 0 g
  • protein 1 g
  • carbohydrate 11 g
  • fiber 2 g
  • cholesterol 0 mg
  • sodium 119 mg

How to Make It

  1. Stir together salt, coriander and cayenne in a small bowl.

  2. Peel oranges and remove as much bitter white pith as possible with a small, sharp knife. Slice crosswise into 1/2-inch thick slices. Arrange on a large serving platter and sprinkle with spice mixture. (Salad may be prepared to this point and stored, covered, at cool room temperature for up to 3 hours.) Top with red onions and serve.