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Ingredientes
- 1 x navel orange rind and pith cut away with a serrated knife and theflesh sectioned
- 1/4 x red onion sliced thin
- 6 x oil-cured black olives pitted and cut into slivers
- 1Â 1/2 Tbsp. extra virgin olive oil (preferably extra-virgin)
- 1 tsp Sherry vinegar or possibly cider vinegar
- Â Â a healthy pinch of grnd cumin
- 2 c. shredded romaine washed well and spun dry
Direcciones
- In a bowl stir together the orange sections, the onion, the olives, the oil, the vinegar, the cumin, and salt and pepper to taste, add in the romaine, and toss the salad well.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 144g | |
| Calories 205 | |
| Calories from Fat 181 | 88% |
| Total Fat 20.54g | 26% |
| Saturated Fat 2.83g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 257mg | 7% |
| Total Carbs 5.27g | 1% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.61g | 2% |
| Protein 1.34g | 2% |
