Orange, Onion and Rosemary Salad


  • 4 navel oranges
  • 1 small red onion
  • 1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • Fresh rosemary sprigs, optional
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      137 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 1 gram protein; 2 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Peel the oranges, and section them as you would a grapefruit, or slice them thinly. Peel the onion, and slice thinly. Toss both with the rosemary, a small amount of salt and pepper, and the olive oil.
  2. Serve immediately, garnished with rosemary sprigs if you have them, or refrigerate for up to 2 hours. Bring to room temperature before serving.

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