Orange & black olive salad

Yield: 1 Servings

Measure Ingredient
4 \N Oranges; navel
10 \N Olives; black pitted & sliced
1 teaspoon Paprika
1 \N Garlic clove; minced
2 teaspoons Red wine vinegar
3 tablespoons Oil; olive
2 tablespoons Parsley; chopped

Peel orange & cut in thin slices. Arrange on plate and arrange olives on top. Blend paprika, garlic, vinegar, oil, salt and pepper.

Blend and pour over oranges. Sprinkle with parsley. Cover with plastic wrap and leave for a few hours to absorb flavours.

from Helen Gougeon's column in the TD centre leaflet posted by Anne MacLellan

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