Yield: 2 Servings
Measure | Ingredient |
---|---|
2 larges | Tangerines |
2 ounces | Red onion; chopped |
\N \N | . (about 1/4 cup) |
6 mediums | Black olives |
1 teaspoon | Olive oil |
1. Peel and slice the tangerine horizontally. Seed and section. Plaoe in a serving bowl.
2. Mince the red onion. Pit and coarsely chop the olives. Add to the bowl. Drizzle with oil and mix. Yield: 2 servings.
Approximate nutritional analysie per serving: 100 calories, 5 grams fat, 0 milligrams cholesterol, 60 milligrams sodium, 1 gram protein, 15 grams carbohydrate. ** New York Times -- Living Arts section -- 29 November 1995 **