Low Fat Moroccan Blood Orange Salad Recipe

Ingredients

3 blood oranges, peeled

-- and thinly sliced

3 oranges, peeled

-- and thinly sliced

1/2 cup thinly sliced green onion

1/4 cup imported italian green olives, pitted

2 tablespoons wine vinegar

1 tablespoon olive oil

1/2 teaspoon dried oregano, crushed

1/4 teaspoon ground cumin

lettuce leaves

2 tablespoons snipped fresh mint

-- or parsley

Method

Place blood oranges, oranges, green onion, and olives in a shallow serving dish.

Sprinkle with vinegar, olive oil, oregano.

cumin, dash salt, and dash pepper; toss gently.

Let marinate 30 to 60 minutes at room temperature.

To serve, arrange mixture on lettuce-lined plates, sprinkle with snipped mint or parsley.

Makes 6 servings.

Nutrition facts per serving: 93 cal.

, 3 g total fat (0 g sat.

fat), 0 mg cholesterol, 28 g sodium, 17 g carbohydrate.

, 4 g dietary fiber, 2 g pro.

Daily Value: 121% vitamin.

C.Food exchanges.

- 1 fruit, 1/2 fat.

Cooks Comments and Tips