Black and Orange Salad

Adapted from Mediterranean: Food of the Sun

Salad Ingredients
  • 3 seedless oranges
  • 1 cup pitted black olives, such as French oil-cured
  • 1 tablespoon chopped cilantro
  • 1 tablespoon chopped parsley
Dressing Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin

Peel oranges. Remove any remaining pith. Remove navels if using navel oranges. Cut peeled oranges into thick wedges. Cut wedges in half crosswise.

Place oranges in serving bowl. Add olives, cilantro, and parsley.

Whisk together all dressing ingredients until thoroughly blended. Pour dressing over salad. Toss gently. Arrange attractively in bowl

Chill for 30 minutes or more before serving.

Makes 4 servings.

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