Orange and Red Onion Salad

Orange and Red Onion Salad Recipe


8 Servings

Cost per Serving:


Nutritional Information

Calories 44
Fat 0 g
Satfat 0 g
Protein 1 g
Carbohydrate 11 g
Fiber 2 g
Cholesterol 0 mg
Sodium 119 mg


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


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

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.

January 2006