Moroccan Blood Orange Salad
Recipe from Better Homes and Gardens

Make this fruit and olive salad recipe in minutes. Let it marinate while completing meal prep.


Moroccan Blood Orange Salad

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Servings: Makes 6 side-dish servings.
Prep Time: 20 mins
Total Time: 50 mins
Related Categories: Fruit Salad, Fruit Salad, Fruit Salad, Fruit Salad, Low Calorie, Low Carb, Low Fat, Low Sodium, Onions, Oranges
 
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Ingredients
  • 3 
    blood oranges, peeled and thinly sliced
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  • 3 
    oranges, peeled and thinly sliced
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  • 1/2  cup
    thinly sliced green onion
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  • 1/4  cup
    imported Italian green olives, pitted
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  • 2  tablespoons
    wine vinegar
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  • 1  tablespoon
    olive oil
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  • 1/2  teaspoon
    dried oregano, crushed
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  • 1/4  teaspoon
    ground cumin
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  •  
    Lettuce leaves
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  • 2  tablespoons
    snipped fresh mint or parsley
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Directions
1.
Place blood oranges, oranges, green onion, and olives in a shallow serving dish. Sprinkle with vinegar, olive oil, oregano, cumin, dash salt, and dash pepper; toss gently. Let marinate 30 to 60 minutes at room temperature. To serve, arrange mixture on lettuce-lined plates; sprinkle with snipped mint or parsley. Makes 6 side-dish servings.

Food exchanges
1 fruit, 1/2 fat.
Nutrition information
Calories 93, Total Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 28 mg, Carbohydrate 17 g, Fiber 4 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 121%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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