Orange and Red Onion Salad

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Nutritional Information

Amount per serving
  • Calories: 44
  • Fat: 0g
  • Saturated fat: 0g
  • Protein: 1g
  • Carbohydrate: 11g
  • Fiber: 2g
  • Cholesterol: 0mg
  • Sodium: 119mg


  • 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


  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.
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