Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
275
Calories
4g
Protein
15g
Fat
29g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Green Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 blood oranges, peeled
- 3 oranges, peeled
- 1/2 cup thinly sliced green onion
- 1/4 cup imported italian green olives
- 2 tablespoons wine vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- lettuce leaves
- 2 tablespoons snipped fresh mint
- =
Directions
1
Mix the blood oranges, oranges, green onion, and olives in a dish. The oranges can be diced but are traditionally split into segments. Add the vinegar, olive oil, oregano. cumin, salt and pepper.
2
Toss the salad gently and leave it to marinate for 45 minutes. It should be covered and at room temperature.
3
Use the lettuce leaves and the mint to serve.
4
This recipe serves 6.
Recipe sourced from
fandom