Onion, Olive, and Orange Salad
Recipe: #1204
October 23, 2011
Categories: Salads, Vegetable Salad, Orange, Brunch, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"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."
Ingredients
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- DRESSING
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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.