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You don't need salt to bring out the fantastic flavor of this zesty salad from our Test Kitchen. A dash of spices and minced cilantro add to its somewhat exotic appeal.
TIP: To easily peel the oranges, cut off both ends and stand the orange upright on a cutting board. Cut downward in vertical strips following the curve of the orange to remove the peel.
This recipe is:
Nutritional Facts 1 cup equals 117 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 1 mg sodium, 14 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 fruit, 1 fat.
Originally published as Orange 'n' Red Onion Salad in
Cooking for 2
Winter 2008, p35
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