Orange & Onion Greens Salad
A bright, refreshing side from your Week 3 FareRx bag - about 15g carb and 2g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
The whole orange brings fiber along with its natural sugar, so it lands gentler than juice. Pair it with a protein to round out a meal.
Ingredients
- •1 orange, peeled and segmented
- •2 tablespoons thinly slivered onion
- •1 large handful salad greens
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Pile the greens on a plate.
- 02
Arrange the orange segments and slivered onion over the top.
- 03
Drizzle with olive oil and a squeeze of orange.
Dietitian’s notes
- →Soak the slivered onion in cold water for a few minutes to soften its bite in a raw salad.
- →A squeeze of the orange plus a little olive oil is all the dressing this needs.
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