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Orange & Black Olive Salad

:  September/October 1992

Your rating: None Average: 2.5 (2 votes)

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


Orange & Black Olive Salad Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |

View Our Nutrition Guidelines »

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

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Preparation

  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

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.

Carbohydrate Servings: 1 1/2

Exchanges: 2 fruit, 1 fat


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Recipe Categories

Style/Theme
Vegetarian
Entertaining, casual
Vegan
Type of Dish
Salad, side/appetizer
Ethnic/Regional
American
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Gluten free
Total Time
15 minutes or less
Servings
4
Main Ingredient
Vegetarian, other
Preparation/ Technique
No-cook
Meal/Course
Brunch
Lunch
Dinner

Season
Fall
Winter
Holiday
New Year's Eve
Publication
September/October 1992
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