Orange, Onion and Rosemary Salad
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
- 4navel oranges
- 1small red onion
- 1teaspoon minced fresh rosemary or ½ teaspoon dried
- Salt and freshly ground black pepper to taste
- 2tablespoons extra-virgin olive oil
- Fresh rosemary sprigs, optional
Nutritional analysis per serving (4 servings)
137 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 2 grams protein; 384 milligrams sodium
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?