My grandmother made sure this orange and olives salad was on our holiday table every year. It’s so light and simple to make. And it looks pretty on the table! —Angela David, Lakeland, Florida,
- 4 large navel oranges, peeled and sliced
- 2 cans (6 ounces each) pitted ripe olives, drained
- 1 tablespoon canola oil
- 1/8 teaspoon pepper
image/svg+xml Text Ingredients View Recipe,
1 serving: 54 calories, 3g fat (0 saturated fat), 0 cholesterol, 185mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1/2 fruit, 1/2 fat.