Makes two servings
1 navel orange, peeled and broken into sections
1 / 2 small red onion, very thinly sliced
12 olives of your choice, pitted
1 head Bib or butter lettuce, washed dried and torn
combine 1 t. mild vinegar, 1 clove minced garlic, 1 t. OJ concentrate, 1 T.
minced parsley in a container. Drizzle in 1 T. olive oil and freshly ground
black pepper to taste. Shake well.
1. Arrange lettuce on 2 salad plates and place half of oranges, onions and
olives on each.
2. Sprinkle each with 2 t. dressing. Scatter with snipped chives and parsley.
3. Serve this refreshing salad chilled.NOTE: If the taste of raw onions is too
overpowering for your taste buds, you may substitute sliced fennel for the
onions, with great success. or add the fennel in addition to onions.
Serving Size: 1
Carbs: 13 grams
Fat: 5 grams
Protein: 2 grams
Fiber: 2 grams
* Provided for information use only