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Orange & Olive Patio Salad Recipe
|Water||1⁄2 Cup (8 tbs)|
|Finely chopped fresh mint||2 Tablespoon|
|Mild red onion||1 Small, thinly sliced crosswise|
|Wine vinegar||1⁄4 Cup (4 tbs), rinsed and crisped|
|Lightly packed watercress sprigs||6 Cup (96 tbs), rinsed and crisped|
|Oranges||2 Medium, peeled and thinly sliced crosswise|
|Ripe pitted olives/Nicoise olives||1⁄4 Cup (4 tbs) (Small Size)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Basil||1⁄8 Cup (2 tbs)|
|Mint leaves||1⁄8 Cup (2 tbs), mixed with basil|
Serving size: Complete recipe
Calories 529 Calories from Fat 90
% Daily Value*
Total Fat 10 g15.6%
Saturated Fat 0.57 g2.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1350.1 mg56.3%
Total Carbohydrates 93 g31.1%
Dietary Fiber 19.9 g79.7%
Sugars 56.4 g
Protein 38 g75.9%
Vitamin A 968.4% Vitamin C 1349.9%
Calcium 199.3% Iron 30.8%
*Based on a 2000 Calorie diet
Bring to a boil over high heat, stirring constantly.
Remove from heat and let stand until cold (about 1 hour).
Meanwhile, in a large salad bowl, combine onion and vinegar.
Let stand for at least 15 minutes or up to 3 hours.
Drain, discarding vinegar; separate onion slices into rings.
In same salad bowl, combine onion rings, lettuce, radicchio, and watercress; mix lightly.
Top with orange slices and olives.
Stir lime juice into honey-mint mixture, then pour through a fine wire strainer onto salad; discard residue.
Garnish with basil and mint leaves, if desired; season to taste with salt and pepper.