Orange and Red Onion Salad with Red Pepper

1 Review
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Randy Mayor
Yield
6 servings (serving size: 3 orange slices and about 5 onion pieces)
By Katherine Cole
December 2006
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

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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Ratings & Reviews

Sarah312's Review

Sarah312
February 12, 2009
This tops my list as easiest and favorite colorful item to have on the table. I often chop it up and just add it to spinach for a flavorful salad... doesn't even need dressing.
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