Orange and Red Onion Salad with Red Pepper

Orange and Red Onion Salad with Red Pepper Recipe
Randy Mayor
This simple salad is a refreshing start to winter meals at Simpatica Dining Hall. You can garnish with fresh mint or flat-leaf parsley, if desired.

Yield:

6 servings (serving size: 3 orange slices and about 5 onion pieces)

Recipe from

Cooking Light

Nutritional Information

Calories 93
Caloriesfromfat 54 %
Fat 4.9 g
Satfat 0.7 g
Monofat 3.6 g
Polyfat 0.5 g
Protein 0.8 g
Carbohydrate 12.7 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 192 mg
Calcium 46 mg

Ingredients

18 (1/4-inch-thick) orange slices (about 4 oranges)
1/2 cup vertically sliced red onion
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 tablespoons extravirgin olive oil

Preparation

Arrange orange slices in a single layer on a platter. Top evenly with onion. Sprinkle with salt, black pepper, and red pepper. Drizzle with oil. Serve immediately.

Note:

Katherine Cole,

Cooking Light

December 2006
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