Directions:
- Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside, reserving 1/2 cup juice. Discard membranes.
- Combine orange sections, onion, olives, and parsley in a medium bowl. Combine reserved 1/2 cup juice, oil, pepper, and salt; stir well with a whisk. Pour over salad; toss gently. Cover and chill 3 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.5 Kcal (1283 kJ) | ||
| Calories from fat | 82.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.19g | 14% | |
|---|---|---|---|
| Sodium | 720.3mg | 30% | |
| Potassium | 665.35mg | 14% | |
| Total Carbs | 38.66g | 13% | |
| Sugars | 33.52g | 134% | |
| Dietary Fiber | 9.9g | 40% | |
| Protein | 2.68g | 5% | |
| Vitamin C | 180.4mg | 301% | |
| Iron | 51.1mg | 284% | |
| Calcium | 134.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 103.6 Kcal (434 kJ) | ||
| Calories from fat | 27.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.11g | 14% | |
|---|---|---|---|
| Sodium | 243.48mg | 30% | |
| Potassium | 224.91mg | 14% | |
| Total Carbs | 13.07g | 13% | |
| Sugars | 11.33g | 134% | |
| Dietary Fiber | 3.35g | 40% | |
| Protein | 0.91g | 5% | |
| Vitamin C | 61mg | 301% | |
| Iron | 17.3mg | 284% | |
| Calcium | 45.3mg | 13% | |
* 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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