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Orange & Black Olive Salad
Orange & Black Olive Salad
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From: EatingWell Magazine, September/October 1992
Mint and coriander infuse this orange and black olive salad with Mediterranean flavors.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 5 Valencia or navel oranges
- ⅓ cup chopped fresh mint
- 2 tablespoons chopped pitted black olives
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, finely chopped
- ½ teaspoon ground coriander
- Pinch of sugar
- Salt, to taste
- Lettuce leaves
Preparation
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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.
- Per serving: 160 calories; 5 g fat(1 g sat); 6 g fiber; 28 g carbohydrates; 3 g protein; 107 mcg folate; 0 mg cholesterol; 20 g sugars; 1,325 IU vitamin A; 111 mg vitamin C; 114 mg calcium; 1 mg iron; 137 mg sodium; 476 mg potassium
- Nutrition Bonus: Vitamin C (185% daily value), Folate (27% dv), Vitamin A (26% dv)
- Carbohydrate Servings: 2
- Exchanges: 2 fruit, 1 fat
