Sliced Orange and Olive Salad
- 2 large navel oranges
- 12 black olives, preferably Kalamata
- salt and pepper
- 1 tablespoon(s) chopped parsley
- 3 tablespoon(s) vinaigrette, or more if desired
Peel oranges, removing as much of the white pith as possible. Slice oranges crosswise (through the 'equator') about 1/4 inch thick, into a bowl. Toss gently with vinaigrette to coat well. Arrange on a serving dish and distribute olives and parsley over. Salt and pepper lightly. Serve at room tem...