Savory Citrus Salad

This salad is so easy to make and tastes so extraordinarily good that you’ll want to make it frequently in the winter months as a brightly flavored alternative to green salad.
Makes
Serving size
Ingredients
20 ounces blood oranges, peeled and pith removed
2 tablespoons extra-virgin olive oil
¼ cup (40g) kalamata olives, pitted and halved
2 tablespoons fresh rosemary, roughly chopped
1 tablespoon white wine or champagne vinegar
2 tablespoons red onion, sliced
2 tablespoons pomegranate seeds
¼ teaspoon sea salt (optional)
Instructions
- Cut the oranges crosswise into rounds.
- Arrange orange slices on a serving platter.
- Heat the oil over medium-high heat in a small skillet for about 1 minute. Reduce heat to medium.
- Add olives and rosemary. Cook and stir until the rosemary sizzles slightly, but still green, about 2 minutes.
- Remove from heat and pour into a small bowl.
- Stir in the vinegar immediately. Add the onion slices.
- Pour dressing mixture over the oranges.
- Season with sea salt if desired.
- Garnish with pomegranate seeds and serve.
Cooking Tip
The visual appeal of this salad is important. Be sure to use a very sharp knife to cut the oranges into rounds, keeping them intact.
Recipe contributed by FamilyCook Productions
Nutrition Info
Nutrition Info
Makes: 4 Serving size: ¼ salad
Calories
147
Fat
8 g
Saturated Fat
1 g
Trans Fat
0 g
Cholesterol
0 mg
Carbohydrates
19 g
Sugar
14 g
Fiber
4 g
Protein
2 g
Sodium
75 mg
Calcium
70 mg
Phosphorus
25 mg
Potassium
286 mg
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