ORANGE, ONION AND ROSEMARY SALAD

Orange, Onion and Rosemary Salad image

Provided by Mark Bittman

Time 15m

Yield 4 servings

Number Of Ingredients 6

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Ingredients

4 navel oranges
1 small red onion
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried
Salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
Fresh rosemary sprigs, optional

Steps:

Peel the oranges, and section them as you would a grapefruit, or slice them thinly. Peel the onion, and slice thinly. Toss both with the rosemary, a small amount of salt and pepper, and the olive oil.
Serve immediately, garnished with rosemary sprigs if you have them, or refrigerate for up to 2 hours. Bring to room temperature before serving.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 13 grams