Title: Tangerine & red onion salad
 Categories: Newspaper, Salads, Fruits
      Yield: 2 Servings
 
      2 lg Tangerines
      2 oz Red onion; chopped
           .  (about 1/4 cup)
      6 md Black olives
      1 ts 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 **