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...

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