Orange & Black Olive Salad

From EatingWell: September/October 1992 — Subscribe Now!

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

4 servings

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

Ingredients

5 Valencia or navel oranges
1/3 cup chopped fresh mint
2 tablespoons chopped pitted black olives
1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
1/2 teaspoon ground coriander
Pinch of sugar
Salt, to taste
Lettuce leaves

Preparation

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

Per serving: 159 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 28 g carbohydrates; 3 g protein; 6 g fiber; 137 mg sodium; 458 mg potassium.

1 1/2 Carbohydrate Serving

Exchanges: 2 fruit, 1 fat