Recipe by Cooking Light October 1997

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Yield:
3 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel orange, and cut in half lengthwise. Cut orange halves horizontally into slices. Combine orange and remaining ingredients in a large bowl, and toss well.

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  • Note: We recommend serving this salad the same day it's made.

Nutrition Facts

138 calories; calories from fat 20%; fat 3.1g; saturated fat 0.9g; mono fat 1.2g; poly fat 0.2g; protein 8.8g; carbohydrates 9.2g; fiber 2.4g; cholesterol 47mg; iron 1.2mg; sodium 461mg; calcium 59mg.
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