Orange and Olive Salad

Orange and Olive Salad

Eat heart-smart with this Mediterranean-style salad. From Prevention Healthy Cooking. 4 servings

Prep Time

20

Minutes

Total Time

35

Minutes

Makes

4

servings

5
medium navel oranges
1/2
cup thinly sliced radishes, if desired
1/4
cup thinly sliced red onion
6
kalamata olives, pitted and sliced
1/4
teaspoon freshly ground black pepper
1
tablespoon olive oil
1
teaspoon balsamic vinegar
1/4
teaspoon salt
1/8
teaspoon dried oregano
  1. 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.
  2. 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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Live Better America® Kitchens
Ovations for Olives
Replacing saturated fats with unsaturated fats from olives may help lower blood cholesterol. But fats are high in calories so keep portions small.
Source
The Sugar Solution Cookbook (2006) p. 193

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 220mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 4g,
    • Sugars 14g),
  • Protein 1g;
Percent Daily Value*:
    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.