Orange and Onion Salad
This is one of those recipes where I think to myself "Of course! This makes total sense" only after having a bite or two of the dish.
Prior to ever having tried this salad, I thought "Oranges mixed with onions? What? Are you NUTS?" So as you can see by my flip flop, my opinion on this recipe is not to be trusted.
However, if the flavors of this recipe were to be given thought, it does make a fair amount of sense. The tartness of the oranges cuts the zip of the onion. The briny flavor of the kalamata olives keeps the sweetness of the orange in check. And the vinaigrette is the glue that holds all of the flavors together. (Okay, referring to a vinaigrette as "glue" is not the best upsell of a recipe.)
- Preparing Time: 30 minutes
- Total Time: 15 minutes
- Served Person: 4
easy
salads
oranges
lunch
fall
citrus
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 clove garlic minced
- salt and pepper to taste
- 2 tablespoons balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/3 cup orange juice
- 4 large oranges peeled, sectioned and each section cut into thirds
- 1 red onion quartered and sliced
- 1/3 cup kalamata olives chopped
- chives chopped, for garnish
- Carbohydrate 27.9787634 g
- Cholesterol 0 mg
- Fat 28.4913642 g
- Fiber 5.30522939383027 g
- Protein 2.3463072 g
- Saturated Fat 3.931782004 g
- Serving Size 1 1 Serving (275g)
- Sodium 139.323646 mg
- Sugar 22.6735340061697 g
- Trans Fat 0.9182841 g
- Calories 363 calories
In a bottle or jar with a lid, combine the orange juice, balsamic vinegar, olive oil, garlic, salt and pepper. Close the bottle or jar and shake in order to combine the ingredients. Set aside. In a glass bowl, combine the oranges, onion and olives. Toss well, and pour on the amount of vinaigrette you desire. Serve with chives as a garnish.
