Mint and coriander infuse this orange and black olive salad with Mediterranean flavors. Source: EatingWell Magazine, September/October 1992

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Ingredients

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Directions

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  • With a sharp knife, remove skin and white pith from oranges and discard. Working over a bowl, cut orange segments from their surrounding membranes and let them fall into the bowl. Squeeze any remaining juice from the membranes into the bowl. Add mint, olives, oil, garlic, coriander and sugar. Season with salt and toss gently. Serve on lettuce leaves.

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Nutrition Facts

160 calories; 5.3 g total fat; 0.7 g saturated fat; 137 mg sodium. 476 mg potassium; 28.5 g carbohydrates; 6.4 g fiber; 20 g sugar; 2.9 g protein; 1325 IU vitamin a iu; 111 mg vitamin c; 107 mcg folate; 114 mg calcium; 1 mg iron; 29 mg magnesium;