Try this Orange and Black Olive Salad recipe, or contribute your own.
Suggest a better descriptionIn a bowl toss the orange slices gently with the mint, olive oil, garlic, coriander, cayenne (if using), sugar, and salt to taste. Cut sliced country-style bread into 3/4-inch cubes and bake in a preheated 350 degree oven for 7 to 10 minutes or until they are just crisp. Line the bottom of a platter with the arugula. Arrange the oranges on top, overlapping the slices. Sprinkle the olives over the oranges, and serve each portion topped with one-fourth of the croutons. Yield: 4 serving Posted to MC-Recipe Digest V1 #364 Recipe by: COOKING LIVE SHOW # CL8786 From: "Angele and Jon Freeman"
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Serving Size: 1 Serving (208g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1506 | ||
Calories from Fat: 1461 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 162.4g | 217 % | |
Saturated Fat 23.3g | 117 % | |
Monounsaturated Fat 77.9g | ||
Polyunsanturated Fat 53.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 164.4mg | 6 % | |
Potassium 149.6mg | 4 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 15.6g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1506
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