Oranges, Olives and Onion

By Marian Burros

Published March 22, 1994

Total Time
20 minutes
Rating
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Ingredients

Yield:2 servings

  • 1 teaspoon olive oil

  • 1 teaspoon white wine vinegar

  • 2 large navel oranges

  • 4 medium or large black Italian, French or Greek olives

  • 2 tablespoons finely chopped red onion

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

23 grams carbs; 118 calories; 2 grams monounsaturated fat; 3 grams fat; 4 grams fiber; 49 milligrams sodium; 2 grams protein; 15 grams sugar

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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