Olive Salad Plate Recipe
Ingredients
| Crisp salad greens | 1 Cup (16 tbs) | |
| Oranges | 6 | |
| Chopped ripe olives | 2⁄3 Cup (10.67 tbs) | |
| Chopped leeks | 1⁄3 Cup (5.33 tbs) | |
| Olive oil | 1⁄2 Cup (8 tbs) | |
| Red wine vinegar | 2 Tablespoon | |
| Ground coriander | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Sugar | 1⁄4 Teaspoon | |
| Dry mustard | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1618 Calories from Fat 1090
% Daily Value*
Total Fat 124 g191.1%
Saturated Fat 16.9 g84.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1568.4 mg65.4%
Total Carbohydrates 135 g45%
Dietary Fiber 30.9 g123.5%
Sugars 92.9 g
Protein 10 g20.3%
Vitamin A 93.7% Vitamin C 755.1%
Calcium 61.2% Iron 46.4%
*Based on a 2000 Calorie diet
Directions
Cut oranges into thin crosswise slices.
Arrange orange slices on greens.
Sprinkle with chopped olives and leeks.
Gar- nish with whole olives.
Shake olive oil, vinegar, cori- ander, salt, pepper, sugar and mustard in covered jar until blended well.
Pour over oranges.
Chef
