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Orange and Red Onion Salad Valencia

Photo by: Mark Shapiro
Comments: 0
 

Recipe

Slices of juicy navel oranges tossed with crisp red onion makes for a really refreshing combination, especially when fresh mint is added. This is lovely with many spicy dishes as it has a cooling quality. If the oranges have been refrigerated, allow them to sit for an hour or so at room temperature before making the salad; they should be cool but not cold.

Yield: Serves 6

Ingredients

  • 6 seedless navel oranges, peeled, pith removed and cut into ¼-inch (5 mm) slices
  • 1 large red onion, halved and very thinly sliced
  • 2 tbsp (25 mL)  extra virgin olive oil
  • ½ tsp (2 mL) salt
  • 1 tbsp (15 mL) fresh lemon juice
  • 8 fresh mint leaves, cut into thin strips

Directions

1. In a large bowl, combine oranges and onion. Add olive oil, salt, lemon juice and mint; toss to coat well. Let sit for a few minutes before serving.


© 1999, 2007 Kathleen Sloan-McIntosh
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

119kcal (6%)
68mg (7%)
85mg (141%)
19mcg RAE (1%)
273mg
19mg
2g
13g
4g
20g
0mg (0%)
197mg (8%)
1g (3%)
5g (7%)
0mg (2%)
 

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