Orange and Onion Salad
This salad covers half your daily requirement of vitamin C, which is essential for production of the structural protein collagen. Collagen is found almost everywhere in the body: in the connective and supporting tissue (bones, teeth, cartilage, tendons, ligaments), as well as in the skin.
This salad goes very well with roasted lamb or chicken.
(Percentage of daily recommendation)
| Calorie | 91 cal. | (4 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 58.3 μg | (97 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 342 mg | (9 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Preparation steps
Peel, halve and very thinly slice the onion.
Use a sharp knife to remove orange peel, including all the bitter white pith. Working over a bowl to catch the juices, cut between membranes to remove whole segments.
Mix soy sauce and honey into the collected orange juice. Season with salt and pepper and whisk in olive oil.
Carefully mix orange segments and onion slices with the dressing.
Rinse arugula, shake dry and finely chop. Sprinkle over the orange and onion salad and serve immediately.