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This delightful Italian salad recipe brings together oranges, olives and anchovies. Beautiful and refreshing, this simple salad can easily be made ahead. Serve as a first course or with roasted chicken.

Source: EatingWell Magazine, September/October 2014


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Peel oranges carefully with a paring knife, cutting away all the white pith as well as the membrane that covers them on the outside. Working on a plate to help capture all the juice, slice the oranges into rounds, as thin as you can manage.

  • Arrange the orange slices on a serving platter; reserve the juice. Distribute onion over the oranges, then arrange olives over the top and finally the anchovy fillets.

  • Pour the orange juice and lemon juice over the salad and drizzle with oil. Sprinkle with pepper.

  • Let the salad stand at room temperature for about 30 minutes to let the flavors develop. Serve sprinkled with fennel fronds, if desired.

Nutrition Facts

1 cup
202 calories; protein 3.1g; carbohydrates 14.6g; dietary fiber 2.8g; sugars 9.8g; fat 15.2g; saturated fat 2.1g; cholesterol 5.1mg; vitamin a iu 228.4IU; vitamin c 53.8mg; folate 33.7mcg; calcium 62.2mg; iron 0.5mg; magnesium 15.8mg; potassium 236.8mg; sodium 465.3mg; thiamin 0.1mg.

1 fruit, 1/2 vegetable, 3 fat