Add the blood orange sections just before serving and avoid overmixing, which can cause the red color to transfer to other ingredients.




  • Place greens in a large salad bowl. For dressing, whisk together olive oil, orange juice, and vinegar in a small mixing bowl. Pour dressing over greens, gently tossing to mix.

  • Divide mixture among eight salad plates. Top with onion rings, orange sections, and olives. Lightly sprinkle with salt and pepper. Makes 8 servings.

Nutrition Facts

103 calories; 7 g total fat; 1 g saturated fat; 0 mg cholesterol; 170 mg sodium. 10 g carbohydrates; 3 g fiber; 1 g protein; 340 IU vitamin a; 29 mg vitamin c; 40 mg calcium; 1 mg iron;