| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| December 19 | 1 | Servings | ||
INGREDIENTS
| 1 | Navel orange, rind and pith | |
| cut | ||
| away with a | ||
| serrated knife and | ||
| theflesh sectioned | ||
| 1/4 | Red onion, sliced thin | |
| 6 | Oil-cured black olives | |
| pitted and cut into | ||
| slivers | ||
| 1 1/2 | T | Olive oil, preferably |
| extra-virgin | ||
| 1 | t | Sherry vinegar or cider |
| vinegar | ||
| A pinch of ground cumin | ||
| 2 | c | Shredded romaine, washed |
| well and | ||
| spun dry |
INSTRUCTIONS
In a bowl stir together the orange sections, the onion, the olives, the oil, the vinegar, the cumin, and salt and pepper to taste, add the romaine, and toss the salad well. Serves 2. Gourmet December 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: Because with God only perfection will do”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 495
Calories From Fat: 239
Total Fat: 27.2g
Cholesterol: 0mg
Sodium: 771.9mg
Potassium: 965.4mg
Carbohydrates: 63.6g
Fiber: 9.4g
Sugar: 10.1g
Protein: 9.6g