Orange, Onion and Rosemary Salad

Ingredients

• 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.
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4 servings

Preparation

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.