Orange, Onion and Rosemary Salad
Published June 24, 1997
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
4 navel oranges
1 small red onion
1 teaspoon minced fresh rosemary or ½ teaspoon dried
Salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
Fresh rosemary sprigs, optional
Nutritional analysis per serving (4 servings)
21 grams carbs; 143 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 386 milligrams sodium; 2 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the oranges, and section them as you would a grapefruit, or slice them thinly. Peel the onion, and slice thinly. Toss both with the rosemary, a small amount of salt and pepper, and the olive oil.
- Step 2
Serve immediately, garnished with rosemary sprigs if you have them, or refrigerate for up to 2 hours. Bring to room temperature before serving.
Private Notes
Comments
Supreme the oranges (search for video); soak the thinly sliced red onion in ice water for 15 minutes, drain, pat dry with paper towel.
This was delicious and easy. What more do you want?