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Orange and Olive Salad

Orange and Olive Salad
Recipe Tip
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

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Eat heart-smart with this Mediterranean-style salad. From Prevention Healthy Cooking.
Prep Time:20 min
Start to Finish:35 min
makes:4 servings
5medium navel oranges
1/2cup thinly sliced radishes, if desired
1/4cup thinly sliced red onion
6kalamata olives, pitted and sliced
1/4teaspoon freshly ground black pepper
1tablespoon olive oil
1teaspoon Progresso® balsamic vinegar
1/4teaspoon salt
1/8teaspoon 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.
Nutritional Information
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*: Vitamin A 8%; Vitamin C 150%; Calcium 8%; Iron 2% Exchanges: 1 Fruit; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
©Copyright 2009, Rodale, Inc.
 
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