This side dish has an unexpected burst of flavor. Oranges and red onions work very well together, and the cayenne gives it a lot of kick. You may want to start out with less if you aren’t a fan of spicy food, because this dish packs a lot of punch in each bite. I’ll definitely make this one again!
Orange and Red Onion Salad with Red Pepper
Cooking Light December 2006
This simple salad is a refreshing start to winter meals at Simpatica Dining Hall. You can garnish with fresh mint or flat-leaf parsley, if desired.
18 (1/4-inch-thick) orange slices (about 4 oranges)
1/2 cup vertically sliced red onion
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
2 tablespoons extravirgin olive oil
Arrange orange slices in a single layer on a platter. Top evenly with onion. Sprinkle with salt, black pepper, and red pepper. Drizzle with oil. Serve immediately.
Yield: 6 servings (serving size: 3 orange slices and about 5 onion pieces)
NUTRITION PER SERVING
CALORIES 93(54% from fat); FAT 4.9g (sat 0.7g,mono 3.6g,poly 0.5g); PROTEIN 0.8g; CHOLESTEROL 0.0mg; CALCIUM 46mg; SODIUM 192mg; FIBER 2.6g; IRON 0.2mg; CARBOHYDRATE 12.7g
MacGourmet Rating: 4 Stars