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Sicilian Orange and Fennel Salad with Oregano
HOUSTON CHRONICLE NEWSPAPER12Ingredients
20Minutes
240Calories
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Ingredients
US|METRIC
7 SERVINGS
- 8 oranges (or blood oranges, peeled and cut into supremes)
- 1 small red onion (peeled and very thinly sliced)
- 1 bulb fennel (quartered, cored, and very thinly sliced)
- 3 rib celery (with leafy tops, very thinly sliced on the bias)
- 1 cup fresh flat leaf parsley (loosely packed, tops, coarsely chopped)
- 2 Tbsp. fresh oregano
- 2 tsp. leaves
- 1 fat (handful each of oil-cured black olives and buttery Cerignola or Caselvetrano green olives, pitted and coarsely chopped)
- white wine vinegar (or Red, for drizzling, about 2 tablespoons)
- 1/3 cup extra virgin olive oil
- salt
- freshly ground black pepper
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium130mg5% |
| Potassium520mg15% |
| Protein3g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber12g48% |
| Sugars<1g |
| Vitamin A25% |
| Vitamin C270% |
| Calcium20% |
| Iron20% |
* 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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