Orange, olive, and green onion salad.
This is a Sicilian specialty, at its best when prepared with blood oranges. I got the recipe from Monica, a born and bred Sicilian.
4 | oranges, blood type, if available | 700 g | |
2 | green onions/scallions | ||
20 | black olives | 1/2 cup | |
2 tbsp | extra virgin olive oil | 30 mL | |
1/2 | dried chili peppers, minced | 0.2 g | |
1 tbsp | Italian parsley, fresh, chopped | 5 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
per 1 serving (170 g)
Amount % Daily Value |
Calories 150 |
Fat 10 g 15 % |
Saturated
1.3 g
7 % |
Cholesterol 0 mg |
Sodium 220 mg 9 % |
Carbohydrate 17 g 6 % |
Fibre 3 g 13 % |
Sugars 12 g |
Net Carbs 14 g |
Protein 2 g |
Vitamin A 9 % |
Vitamin C 117 % |
Calcium 7 % |
Iron 8 % |
Food Group | Exchanges |
---|---|
Fruits | 1 |
Vegetables | 0 |
Fats | 2 |
Very colorful and tasty! Fresh summer taste!
Simple and tasty.