Orange and Green Onion Salad
Serve with grilled meat

• 5 navel oranges
• 2 green onions, chopped
• 3 tablespoons chopped fresh parsley
• 1/4 to 1/2 teaspoon dried crushed red pepper
• 1 1/2 tablespoons extra-virgin olive oil

Using small sharp knife, cut off peel, and white pith from oranges. Cut oranges into 1/4-inch pieces. Transfer to large bowl. Add green onions, parsley, and crushed red pepper; toss to combine. Season salad to taste with salt and pepper. Drizzle with oil and serve.

Per Serving: 129 Calories; 5g Fat (33.8% calories from fat); 1g Saturated Fat; 2g Protein; 21g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Vegetable; 1 Fruit; 1 Fat.

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