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Orange and Red Onion Salad with Red Pepper

Randy Mayor
Yield 6 servings (serving size: 3 orange slices and about 5 onion pieces)
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.

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

Nutrition 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

How to Make It

  1. 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.