location:
West Ashley, SC
Betty's Orange & Onion Salad
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This is a refreshing salad. It makes a great accompaniment to almost any kind
of meat or fish, letting you fulfill your orange craving, but balancing sugar
in the fruit with the protein in the main dish. The fact that the oranges can
be cut ahead and marinated overnight is an additional asset.
*Recommended for Nutriplus & Maintenance Programs*
Serves: 4
Ingredients: 3 tablespoons red wine vinegar
4 tablespoons olive oil Kosher salt and freshly ground black pepper 1 clove garlic 4 navel, or other seedless, oranges peeled and sliced in rounds 1 small red onion, thinly sliced 1 large head Boston lettuce, leaves separated, washed, patted dry, and refrigerated in a plastic bag so that they will crisp Directions:
Whisk together the vinegar and oil. Add salt and pepper to taste. Mash the
garlic clove slightly to release its flavor and add. Layer the sliced oranges
and onions in a glass or ceramic bowl. Pour the dressing over them, cover, and
refrigerate for at least 3 hours, or overnight.
When ready to serve, drain the oranges and onions, but reserve dressing. Taste
the dressing for salt and pepper because the sweetness of the oranges usually
changes the taste of the dressing.
Make 4 lettuce cups on a platter or individual salad plates. Divide the oranges
and onions between them, sprinkle with dressing if needed, and serve.
Nutrition Facts:
90 calories, 5.2g fat, 0mg cholesterol, 296mg sodium, 10g carbohydrate, 2g dietary
fiber, 0,8g protein
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