Sicilian Orange Salad

Prep: 23 minutes; other: 3 hours

This Sicilian winter salad is usually prepared with blood oranges. We tested with more readily available navel oranges, and the salad was terrific. Serve this salad with your favorite grilled fish.

Yield: 4 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 112
  • Fat: 3.9g
  • Saturated fat: 0.5g
  • Protein: 1.7g
  • Carbohydrate: 20.4g
  • Fiber: 4g
  • Iron: 0.4mg
  • Sodium: 337mg
  • Calcium: 75mg

Ingredients

  • 4 small navel oranges (about 2 1/4 pounds)
  • 1/2 small red onion, cut in half lengthwise and thinly sliced (about 1/2 cup)
  • 1/2 cup coarsely chopped pitted Sicilian green olives
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt

Preparation

  1. 1. Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside, reserving 1/2 cup juice. Discard membranes.
  2. 2. Combine orange sections, onion, olives, and parsley in a medium bowl. Combine reserved 1/2 cup juice, oil, pepper, and salt; stir well with a whisk. Pour over salad; toss gently. Cover and chill 3 hours.
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