Orange and Onion Salad

Rating: 4 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

A tangy, colorful dish.

By Christine L.
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Peel the oranges and cut each one into 4 or 5 crosswise slices. Transfer them to a shallow serving dish and sprinkle them with the vinegar, olive oil, and oregano. Toss gently, cover, and refrigerate for 30 minutes.

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  • Toss the oranges again, arrange the sliced onion and black olives over them decoratively, sprinkle with chives and grind on fresh pepper.

Nutrition Facts

Per Serving:
242 calories; 2.2 g protein; 25.1 g carbohydrates; 0 mg cholesterol; 208.7 mg sodium. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Petrovna
Rating: 4 stars
08/05/2011
I added black grapes for the colour instead of black olives (a matter of personal preference) and it looked very appetising and cheerful. The taste is tangy and intriguing. Read More
Helpful
(4)

Most helpful critical review

Genevieve Schiller
Rating: 3 stars
09/07/2007
I tweaked the recipe a bit to personalize it but overall it was delicious. I recommend using a mandolin to get your onion as thin as possible as the thinness was key to how much flavour was mingled with the orange. Read More
Helpful
(16)
9 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Petrovna
Rating: 4 stars
08/05/2011
I added black grapes for the colour instead of black olives (a matter of personal preference) and it looked very appetising and cheerful. The taste is tangy and intriguing. Read More
Helpful
(4)
Genevieve Schiller
Rating: 3 stars
09/07/2007
I tweaked the recipe a bit to personalize it but overall it was delicious. I recommend using a mandolin to get your onion as thin as possible as the thinness was key to how much flavour was mingled with the orange. Read More
Helpful
(16)
SEE NU
Rating: 3 stars
02/09/2004
If I make this out again I will not add dried oregano. Read More
Helpful
(5)
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Petrovna
Rating: 4 stars
08/05/2011
I added black grapes for the colour instead of black olives (a matter of personal preference) and it looked very appetising and cheerful. The taste is tangy and intriguing. Read More
Helpful
(4)
Kara
Rating: 4 stars
03/09/2009
This is a salad for people who like to take risks! Personally it is one of my favorites! I enjoyed it! Read More
Helpful
(3)
Javagoddess
Rating: 4 stars
07/11/2011
This was a very tasty salad with a unique flavor combination. I added some thinly sliced red bell peppers and because I thought the flavors would mesh nicely. Read More
Helpful
(3)
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Mary Kay Chilton
Rating: 5 stars
10/13/2013
This is a favorite fall dish. Use fresh oregano if possible - much better than dried in this dish. Slice the onions very thin. I omit the chives but salt and pepper lightly. Use a good olive oil and red wine vinegar. very refreshing! Read More
Helpful
(2)
Wayne
Rating: 5 stars
09/14/2017
I have frequently made this salad and checked this recipe mainly to see if it were different from the way I did it. I did not use chives but they are a welcome addition. I recommend this version. Read More
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