Try this Veggie Salad Bar recipe, or contribute your own.
Suggest a better descriptionThinly slice the red onion and place in a low bowl.
In a separate bowl, stir the olive oil, red wine vinegar and dried oregano together to combine well. Pour the mixture over the onions, making sure they are submerged.
Let sit on counter at room temperature to marinate for at least 3 hours (I usually let mine marinate for 12) before using. Keeps for 2-3 days unrefrigerated.
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Serving Size: 1 Serving (112g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 118 | ||
Calories from Fat: 94 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 27.9mg | 1 % | |
Potassium 304.7mg | 8 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 3.3g | ||
Protein 1.4g | 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: 118
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