Orange and Red Onion Salad with Red Pepper

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

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Nutritional Information

Amount per serving
  • Calories: 93
  • Calories from fat: 54%
  • Fat: 4.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 0.8g
  • Carbohydrate: 12.7g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 192mg
  • Calcium: 46mg

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

  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.
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