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.

Serving size

1

Makes

4

Prep time: 5min
Cook time: 10min
Total: 15min

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)

Nutrition Info

Makes:Serving size: 1

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

Instructions

  1. Cut the oranges crosswise into rounds.
  2. Arrange orange slices on a serving platter.
  3. Heat the oil over medium-high heat in a small skillet for about 1 minute. Reduce heat to medium.
  4. Add olives and rosemary. Cook and stir until the rosemary sizzles slightly, but still green, about 2 minutes.
  5. Remove from heat and pour into a small bowl.
  6. Stir in the vinegar immediately. Add the onion slices.
  7. Pour dressing mixture over the oranges.
  8. Season with sea salt if desired.
  9. Garnish with pomegranate seeds and serve.
Recipe contributed by FamilyCook Productions

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.