Directions:
- With a small, sharp knife, cut top and bottom off 3 oranges (10 oz. each), cutting deeply enough to reveal flesh. Set orange, with one cut end down, on board. Slice down sides of oranges to remove white pith and to reveal flesh; discard peels. Thinly slice orange flesh crosswise into rounds. Arrange orange slices on a platter. Peel 1 white onion (5 oz.); cut half into thin rounds. Separate rounds into rings and rinse and drain; distribute evenly over oranges. (Reserve remaining onion half for another use.) Mix 2 tablespoons white wine vinegar and 1 tablespoon extra-virgin olive oil. Drizzle evenly over onions; sprinkle with salt and fresh-ground pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326.44 Kcal (1367 kJ) | ||
| Calories from fat | 133.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.8g | 23% | |
|---|---|---|---|
| Sodium | 8.35mg | 0% | |
| Potassium | 731.86mg | 16% | |
| Total Carbs | 46.78g | 16% | |
| Sugars | 31.19g | 125% | |
| Dietary Fiber | 8.51g | 34% | |
| Protein | 4.25g | 9% | |
| Vitamin C | 160.5mg | 267% | |
| Calcium | 147.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 69.48 Kcal (291 kJ) | ||
| Calories from fat | 28.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 23% | |
|---|---|---|---|
| Sodium | 1.78mg | 0% | |
| Potassium | 155.76mg | 16% | |
| Total Carbs | 9.96g | 16% | |
| Sugars | 6.64g | 125% | |
| Dietary Fiber | 1.81g | 34% | |
| Protein | 0.91g | 9% | |
| Vitamin C | 34.2mg | 267% | |
| Calcium | 31.5mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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