medium navel oranges
cup thinly sliced radishes, if desired
cup thinly sliced red onion
kalamata olives, pitted and sliced
teaspoon freshly ground black pepper
tablespoon olive oil
teaspoon balsamic vinegar
teaspoon dried oregano
With sharp knife, peel oranges, cutting off most, but not all, of white pith. Cut oranges in thin crosswise slices and arrange on a platter. Scatter the radishes, red onion and olives over oranges. Sprinkle with pepper.
In small cup, mix oil, vinegar, salt and oregano with a fork. Spoon evenly over oranges. Cover with plastic wrap; let stand at least 15 minutes before serving.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- 4 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 1 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Replacing saturated fats with unsaturated fats from olives may help lower blood cholesterol. But fats are high in calories so keep portions small.
The Sugar Solution Cookbook (2006) p. 193
©Copyright 2009, Rodale, Inc.
We calculated the nutrition of this recipe at the time it was created on 12/10/2013. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.