Sicilian Orange Salad for One
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A no-cook salad of orange rounds, thin fennel, red onion, and Kalamata olives with a little white balsamic vinegar.
Ingredients
- 1 small orange or ½ medium orange peeled and cut into rounds
- ½ small fennel bulb (about 4½ ounces) very thinly sliced
- ¼ small red onion thinly sliced
- 4 Kalamata olives
- ¼ teaspoon white balsamic vinegar
Equipment
- cutting board
- chef’s knife
Directions
- Lay the orange rounds across a plate.
- Top with the paper-thin fennel slices, then the red onion and the olives.
- Sprinkle with the white balsamic vinegar right before you eat. Serve right away so the fennel stays crisp.
Nutrition
Serving: 118g | Calories: 53kcal | Carbohydrates: 9g | Protein: 1.4g | Fat: 1.9g | Saturated Fat: 0.4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 158mg | Potassium: 353mg | Fiber: 3g | Sugar: 4.2g | Vitamin A: 786IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 1.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving). Brands and portions vary, so use it only as an approximation.