Baby Greens Salad with Oranges and Olives
Add the blood orange sections just before serving and avoid overmixing, which can cause the red color to transfer to other ingredients.
Ingredients
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12 cups mesclun or other mild salad greens
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3 tablespoons olive oil
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2 tablespoons blood orange juice or regular orange juice
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2 tablespoons balsamic vinegar
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8 thin slices red onion, separated into rings
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2 cups blood orange and/or regular orange sections (8 blood oranges or 6 regular oranges)
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2/3 cup mixed country olives or regular kalamata olives
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1/8 teaspoon salt
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1/8 teaspoon pepper
Directions
1.
Place greens in a large salad bowl. For dressing, whisk together olive oil, orange juice, and vinegar in a small mixing bowl. Pour dressing over greens, gently tossing to mix.
2.
Divide mixture among eight salad plates. Top with onion rings, orange sections, and olives. Lightly sprinkle with salt and pepper. Makes 8 servings.
Nutrition information
Calories 103, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 10 g, Fiber 3 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 49%, Calcium 4%, Iron 3%. Exchanges: Vegetable 1, Fruit .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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