Oranges are
the standout in this supremely easy salad, providing hefty amounts of vitamin C
and fiber. Olives (and olive oil) add healthful monounsaturated fat.
Ingredients
:
- 4 navel oranges
- ¼ cup Niçoise olives, pitted and halved
- ½ teaspoon paprika
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons finely chopped fresh flat-leaf parsley, plus whole leaves for garnish
Method :
- Using a sharp knife, slice off both ends of each orange. Carefully slice downward following the curve of the fruit to remove rind and bitter white pith. Slice each orange crosswise into about six rounds, then arrange them in overlapping rows on a serving platter. Sprinkle evenly with olives.
- In a small bowl, combine paprika and lemon juice; whisk in oil until emulsified. Add chopped parsley, and whisk to combine. Drizzle dressing over oranges and olives; garnish with parsley leaves, and serve.
per
serving: 113
calories; .6 g saturated fat; 3.9 g unsaturated fat; 0 mg cholesterol; 19 g
carbohydrates; 1.4 g protein; 76 mg sodium; 3.5 g fiber
Tags:
Salads