Blood-Orange Salad

Ingredients

• 12 blood oranges, peel and pith removed
• Pinch red pepper flakes
• Salt
• ½ cup fruity olive oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    163 calories; 18 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 0 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6

Preparation

1. Halve the oranges crosswise and break apart the sections into a bowl, trying not to press out too much juice. Cover and refrigerate for at least 1 hour.
2. Just before serving, toss the oranges with red pepper flakes and a pinch of salt, enough for both seasonings to be tasted. Divide among six plates and drizzle with olive oil.