Onion, Olive, and Orange Salad

10m
Prep Time
0m
Cook Time
10m
Ready In


"This is a very tasty side for Mexican dishes, especially if you're watching carbs and want something other than rice. It's from Food and Drink Magazine. We love it with Carne Asada or Chili Verde. It's especially refreshing during the warmer months (which would be August here in the Pacific Northwest). The ratio of dressing to salad ingredients is generous, so don't dump it all in there without considering your personal taste."

Original is 4 servings
  • DRESSING

Nutritional

  • Serving Size: 1 (332.7 g)
  • Calories 388.5
  • Total Fat - 30.4 g
  • Saturated Fat - 4.6 g
  • Cholesterol - 46.2 mg
  • Sodium - 745.2 mg
  • Total Carbohydrate - 16.2 g
  • Dietary Fiber - 4.8 g
  • Sugars - 8.1 g
  • Protein - 16.6 g
  • Calcium - 99.6 mg
  • Iron - 3.2 mg
  • Vitamin C - 25 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Tear the romaine into bite-sized pieces, or spread the leaves on a platter if you prefer that presentation. Scatter onions and olives over the top.

Step 2

Remove the skin and white pith from the oranges, and separate into sections. Scatter over the salad.

Step 3

Whisk together the first five dressing ingredients. Drizzle over the salad and garnish with parsley.

Tips


No special items needed.

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