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  1. Orange-Sweet Onion Salad

Orange-Sweet Onion Salad

00:15:00 4 servings, 1/4 recipe each
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4 servings, 1/4 recipe each

The oranges, vinaigrette and Vidalia onions add a vibrant, sweet touch to this colourful side salad.

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Make It

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  • Combine all ingredients except basil and vinaigrette in large bowl.
  • Add basil and vinaigrette just before serving; mix lightly.


Prepare using Renée’s Ravin’ Raspberry Vinaigrette.


Substitute sliced peaches or nectarines for the sectioned oranges.

How to Section the Oranges

To section fresh oranges or grapefruit, be sure to sharpen the paring knife first. A sharp knife is much safer to use than a dull one since it is less likely to slip while cutting. Cut a 1/2-inch-thick slice off both the top and bottom ends of the fruit. Cut the peel and white pith away from the fruit, using a downward cutting motion following the shape of the fruit. Place the peeled fruit piece on its side, then cut down along the membrane on both sides of each section to remove the fruit.

How to Blanch the Broccoli

Add broccoli to saucepan of boiling water; let stand 2 min. Drain, then immediately add broccoli to bowl of ice water to stop the cooking process.


  • 4 servings, 1/4 recipe each

Nutritional Information

Serving Size 4 servings, 1/4 recipe each
Calories 180
% Daily Value
Total fat 6g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 450mg
Carbohydrate 30g
Dietary fibre 5g
Sugars 21g
Protein 3g
Vitamin A 25 %DV
Vitamin C 240 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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