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.

Ingredients 4 servings

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  • 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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  1. 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 information

  • Per serving: 160 calories; 5.0 g fat(1.0 g sat); 6.0 g fiber; 28.0 g carbohydrates; 3.0 g protein; 107.0 mcg folate; 0 mg cholesterol; 20.0 g sugars; 1325.0 IU vitamin A; 111.0 mg vitamin C; 114.0 mg calcium; 1.0 mg iron; 137 mg sodium; 476.0 mg potassium
  • Nutrition Bonus: Vitamin C (185% daily value), Folate (27% dv), Vitamin A (26% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 fruit, 1 fat

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