Orange Salad à la Monica

25 Reviews
90% would make this recipe again

Orange, olive, and green onion salad.

This is a Sicilian specialty, at its best when prepared with blood oranges. I got the recipe from Monica, a born and bred Sicilian.

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Preparation : 10 min Standing : 30 min
150 calories/serving

Ingredients

4 oranges, blood type, if available 700 g
2 green onions/scallions
20 black olives 1/2 cup
2 tbsp extra virgin olive oil 30 mL
1/2 dried chili peppers, minced 0.2 g
1 tbsp Italian parsley, fresh, chopped 5 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Peel the oranges with a sharp knife, removing all the white pith from the flesh and saving the juice, if any. Cut the oranges into 7-8 mm rounds. Thinly slice the green onions. Arrange the orange rounds with the onions and olives on a platter.
  2. In a small bowl, mix the extra virgin olive oil, reserved orange juice, minced chili pepper, salt, and pepper to taste. Pour over the salad.
  3. Allow to stand for at least 30 min before sprinkling with the chopped parsley, then serve.

Nutrition Facts Table

per 1 serving (170 g)

Amount

% Daily Value

Calories

150

Fat

10 g

15 %

Saturated 1.3 g
+ Trans 0 g

7 %

Cholesterol

0 mg

Sodium

220 mg

9 %

Carbohydrate

17 g

6 %

Fibre

3 g

13 %

Sugars

12 g

Net Carbs

14 g

Protein

2 g

Vitamin A

9 %

Vitamin C

117 %

Calcium

7 %

Iron

8 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Vitamin C, Vitamin K
Good source of  :
Folacin, Vitamin E
Source of  :
Calcium, Copper, Fibre, Iron, Magnesium, Potassium, Vitamin A, Vitamin B1
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1
Vegetables 0
Fats 2
More info
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Reviews

25 Reviews (23 with rating only) 90% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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march 19, 2013 | I would make this recipe again

Very colorful and tasty! Fresh summer taste!

Useful 0
march 21, 2010 | I would make this recipe again

Simple and tasty.

Useful 0

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