Thursday, May 7, 2015

Orange & Black Olive Salad

      4    Oranges; navel
     10    Olives; black pitted & sliced
      1 ts Paprika
      1    Garlic clove; minced
      2 ts Red wine vinegar
      3 tb Oil; olive
      2 tb 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.


Yield: 1 Servings

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