Oranges, Olives and Onion

By Marian Burros

Total Time
20 minutes
Rating
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Ingredients

Yield:2 servings
  • 1teaspoon olive oil
  • 1teaspoon white wine vinegar
  • 2large navel oranges
  • 4medium or large black Italian, French or Greek olives
  • 2tablespoons finely chopped red onion
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

118 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 15 grams sugars; 2 grams protein; 49 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

  1. Step 1

    In a serving bowl mix oil and vinegar.

  2. Step 2

    Peel oranges with knife to remove pith along with skin; slice. Add to bowl.

  3. Step 3

    Pit olives. Cut up and add to bowl.

  4. Step 4

    Stir onion into bowl, mixing all the ingredients well.

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Comments

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Marian V.

Very simple but I couldn't stop eating it. I have a lot of oranges on my trees this time of year and I look for ways to include them in meals other than as a fruit out of hand.

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