Tangerine and red onion salad

Yield: 2 servings

Measure Ingredient
2 larges Tangerines
2 ounces Red onion; chopped
. (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 ** Scanned and formatted for you by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 12-24-95

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