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

Makes 4 servings

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

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

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

1 1/2 Carbohydrate Servings

What main dish would this be a good accompaniment for?

Anonymous, Chino Valley, AZ

The recipe was amazing so light, fresh and summery. Absolutely delicious with strong yet subtle flavors.

Anonymous, OH

We have enjoyed this salad previously but we called it the "Three O Salad" because I also include finely sliced red onion. This adds a little more zip and color to the dish. The three O's stand for olive, orange and onion. It's tasty, colorful and healthy!

Anonymous, Indianapolis, IN

This was delicious! A smaller amount of dried mint does not overwhelm the salad. Also some cumin gives it a little more depth. I just finished the leftovers!

Emily