Light And Refreshing
Double Orange and Onion Salad
with pine nuts
(1 vote)
(1 vote)
Double Orange and Onion Salad - Fast mix; fruity, sweet and slightly bitter.
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
280
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 218 mg | (229 %) | ||
| Potassium | 828 mg | (21 %) | ||
| Calcium | 170 mg | (17 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 36 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Oranges
- 4 Blood orange
- 1 Lime
- 1 small garlic clove
- 1 pc (small piece) ginger
- 1 heaping Tbsp Pine nuts
- 1 red onion
- 1 Tbsp honey
- Sea salt
- cayenne pepper
- 4 sprigs oregano
Preparation steps
1.
Peel the oranges and blood oranges and remove the pith completely. Cut the fruit into slices. Squeeze the lime and peel and chop the garlic. Peel and grate the ginger.
2.
Toast the pine nuts in a dry skillet until golden brown. Peel the onion and cut into thin rings. Mix the garlic with the honey, ginger and lime juice and season with sea salt and cayenne pepper.
3.
Rinse the oregano and shake dry.
Arrange the fruit slices on 4 plates. Shower with onion rings and pine nuts and drizzle with vinaigrette.
Serve the salad garnished with oregano.
