Orange and Red Onion Salad

Yield: 8 Servings

Ingredients

• 1/2  teaspoon  salt
• 1/4  teaspoon  ground coriander
• 1/8  teaspoon  cayenne pepper
• 5  navel oranges
• 1  small red onion, cut into thin rings

Preparation

Stir together salt, coriander and cayenne in a small bowl.

Peel oranges and remove as much bitter white pith as possible with a small, sharp knife. Slice crosswise into 1/2-inch thick slices. Arrange on a large serving platter and sprinkle with spice mixture. (Salad may be prepared to this point and stored, covered, at cool room temperature for up to 3 hours.) Top with red onions and serve.

Nutritional Information

Calories:

44

Fat:

0g (sat 0g)

Protein:

1g

Carbohydrate:

11g

Fiber:

2g

Cholesterol:

0mg

Sodium:

119mg