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60 minutes
Prep: 20 minutes
Cook: 0 minutes
95 calories per serving view nutrition facts
6 servings
suggest servings
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| 4 | medium | naval oranges | |
| 4 | tablespoons | olive oil | |
| 2 | tablespoons | red wine vinegar | |
| 8 | each | black olives | ripe |
| 1 | medium | red onion | |
| 1 | teaspoon | oregano | fresh, minced |
| 1/4 | cup | chives | fresh, minced |
| 1 | x | black pepper | freshly ground |
Score (remove strips)from orange peel, cut oranges in thick slices.
Thinly slice onions.
Place orange slices in shallow serving dish.
Sprinkle with oil, vinegar and oregano.
Toss, then refrigerate for approximately 30 minutes.
Take out and toss oranged again.
Place layers of onions on top of oranges.
Add chives, olives and fresh pepper.
| % Daily Value* | |
| Total Fat 9.0g | 13% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 2% |
| Sugars 3.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 0% | Vitamin C | 5% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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