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Moroccan Blood Orange Salad

fruits, salads

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

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.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 6 servings

Preparation Time: 0:00

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