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Orange and Onion Salad Recipe
|Lemon juice||60 Milliliter (1/4 Cup)|
|Ground red cayenne pepper||1⁄8 Teaspoon|
|Thin red onion slices||2|
|Alfalfa sprouts||240 Milliliter, firmly packed (1 Cup)|
|Thinly sliced cucumber||240 Milliliter (1 Cup)|
Serving size: Complete recipe
Calories 684 Calories from Fat 151
% Daily Value*
Total Fat 18 g27.8%
Saturated Fat 2.5 g12.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1292.3 mg53.8%
Total Carbohydrates 126 g42%
Dietary Fiber 21.8 g87.2%
Sugars 73.9 g
Protein 15 g29.7%
Vitamin A 28.8% Vitamin C 397.8%
Calcium 26.8% Iron 18.1%
*Based on a 2000 Calorie diet
Place in a blender or food processor; acid sour cream, lemon juice, and ground red pepper.
Whirl until smooth.
If made ahead, cover and refrigerate dressing until next day.
Cut peel and white membrane from oranges.
Slice oranges crosswise 1/4 inch (6 mm) thick.
Cut onion slices in half crosswise; separate into strips.
Spread alfalfa sprouts on individual plates.
Overlap orange and cucumber slices over sprouts.
Spoon on dressing and garnish with onion.