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    You are in: Home / Recipes / Orange, Onion and Olive Salad (Munkaczina) Recipe
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    Orange, Onion and Olive Salad (Munkaczina)

    Average Rating:

    4 Total Reviews

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    • on August 20, 2013

      Made for the Goddesses of ZWT-9 & I am sorry to say that DH & I are of the minority opinion on your recipe. I did use a combo of stuffed green & black olives when I saw both had been used by other chefs & I otherwise made the recipe as written. While we like all the ingredients in the recipe, it is a very easy-fix & it is visually pretty ~~ The flavor profile the ingredients created when combined was not to our liking. DH called it "wierd", but it was worth a try & I see several other chefs favored the recipe w/enthusiasm, so thx for sharing it w/us.

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    • on May 05, 2011

      Used fresh organic oranges from our CSA box.They were arranged on a bed of large outer leaves of romaine lettuce. Tried 'Queen Sevillana' pimineto-stuffed olives, replaced part of the cayenne with Spanish smoked paprika, red onion for color. Perfect. Thanks for posting. Reviewed for Veg Tag/May.

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    • on October 11, 2010

      This lovely side salad went very well with breaded pork chops. I love the sweet and salty combination in this recipe. Thanks for sharing :D

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    • on June 12, 2010

      Enjoyed this salad with grilled steaks - delish and easy! Made for ZWT6. Thanks for sharing!

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    Nutritional Facts for Orange, Onion and Olive Salad (Munkaczina)

    Serving Size: 1 (181 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 183.8
     
    Calories from Fat 114
    62%
    Total Fat 12.6 g
    19%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 165.6 mg
    6%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 4.1 g
    16%
    Sugars 12.9 g
    51%
    Protein 1.6 g
    3%

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