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My review
Orange and Onion Salad
Christine L.
"A tangy, colorful dish."
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Ingredients
servings 242 calsOriginal recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
- 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; 16.3 g fat; 25.1 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 209 mg sodium. Full nutrition
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
8/5/2011
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.
Most helpful critical review
9/7/2007
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 m...
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9/7/2007
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 m...
8/5/2011
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.
7/8/2011
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.
3/7/2009
This is a salad for people who like to take risks! Personally it is one of my favorites! I enjoyed it!
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 oi...