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Baby Greens Salad with Oranges and Olives
A lovely mix of fresh leaves and fresh fruit. Makes a refreshing citrus salad.
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Course:
Salad, Side Dish
Cuisine:
American
Keyword:
Fruit, Olives, Orange, Salad, Vegetables
Prep Time:
15
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
8
servings
Calories:
199
kcal
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Ingredients
Metric
Imperial
12
cups
salad greens
3
tbsp
olive oil
2
tbsp
blood orange
juice only
2
tbsp
balsamic vinegar
8
rings
red onion
thinly sliced separated into rings
2
cups
blood orange segments
2/3
cup
kalamata olives
1/8
tsp
salt
1/8
tsp
pepper
Instructions
Place greens in a large salad bowl.
12 cups salad greens
For dressing, whisk together olive oil, orange juice, and vinegar in a small mixing bowl. Pour dressing over greens, gently tossing to mix.
3 tbsp olive oil,
2 tbsp blood orange,
2 tbsp balsamic vinegar
Divide mixture among eight salad plates. Top with onion rings, orange sections, and olives. Lightly sprinkle with salt and pepper. Makes 8 servings.
8 rings red onion,
2 cups blood orange segments,
2/3 cup kalamata olives,
1/8 tsp salt,
1/8 tsp pepper
Notes
Add the blood orange sections just before serving. Over mixing can cause their festive colour to bleed into other ingredients.
Nutrition
Calories:
199
kcal
|
Carbohydrates:
20
g
|
Protein:
6
g
|
Fat:
13
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Sodium:
416
mg
|
Potassium:
1146
mg
|
Fiber:
8
g
|
Sugar:
10
g