Mint and coriander infuse this orange and black olive salad with Mediterranean flavors.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1992


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

160 calories; protein 2.9g 6% DV; carbohydrates 28.5g 9% DV; dietary fiber 6.4g 26% DV; sugars 20.2g; fat 5.3g 8% DV; saturated fat 0.7g 4% DV; cholesterolmg; vitamin a iu 1324.8IU 27% DV; vitamin c 110.9mg 185% DV; folate 106.7mcg 27% DV; calcium 114.4mg 11% DV; iron 1.3mg 7% DV; magnesium 29.4mg 11% DV; potassium 476.3mg 13% DV; sodium 137mg 6% DV; thiamin 0.2mg 21% DV.