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Orange and Red Onion Salad Recipe
|Valencia oranges||4 Large|
|Red onion||1 Medium, thinly sliced or chopped|
|Lemon||1 , juiced|
|Olive oil||1⁄2 Cup (8 tbs)|
|Baby spinach leaves||1 Pound, washed and dried|
|Walnuts||1 Cup (16 tbs) (Spiced)|
|Mint leaves||1 Tablespoon (For Garnish)|
Calories 335 Calories from Fat 257
% Daily Value*
Total Fat 30 g45.5%
Saturated Fat 3.5 g17.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 106.6 mg4.4%
Total Carbohydrates 17 g5.7%
Dietary Fiber 4 g16.1%
Sugars 8.4 g
Protein 5 g10.7%
Vitamin A 100% Vitamin C 51%
Calcium 10.2% Iron 14.2%
*Based on a 2000 Calorie diet
2. In a small bowl, whisk together the collected juices, lemon juice, olive oil, salt and sugar until combined.
3. On a large platter, arrange the spinach leaves in a bed, top with the orange slices, overlapping them.
4. Arrange the onions on top of the orange slices. Drizzle with the dressing, scatter the walnuts on and garnish with mint leaves.
This recipe is included in the book Delicious Flavors by Victoria Amory. To see more wonderful recipes like this you can purchase her book at here.