Oranges, Olives and Onion
Recipe type: Appetizers
Serves: 2
  • 1 teaspoon olive oil
  • 1 teaspoon white wine vinegar
  • 2 large navel oranges
  • 4 medium or large black Italian, French or Greek olives
  • 2 Tablespoons finely chopped red onion
  1. In a serving bowl mix oil and vinegar.
  2. Peel oranges with a knife to remove pith along with the skin; slice. Add to bowl.
  3. Pit olives. Cut up and add to bowl.
  4. Stir onion into the bowl, mixing all the ingredients well.
  5. Makes 2 servings.
Nutritional information per serving: calories - 135 (27 percent of calories from fat), protein - 3 gms., fat - 4 gms., carbohydrates - 26 gms., cholesterol - 0 mg., sodium - 40 mg.

FROM: An article by Marian Burros of the New York Times, printed in the March 30, 1994 issue of the Santa Rosa Press Democrat.
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