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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 23 minutes; other: 3 hours Ingredients:
4 small navel oranges (about 2 1/4 pounds) |
1/2 small red onion, cut in half lengthwise and thinly sliced (about 1/2 cup) |
1/2 cup coarsely chopped pitted sicilian green olives |
1 tablespoon chopped fresh flat-leaf parsley |
1 teaspoon olive oil |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
Directions:
1. Peel and section oranges over a bowl; squeeze membranes to extract juice. Set sections aside, reserving 1/2 cup juice. Discard membranes.
2. Combine orange sections, onion, olives, and parsley in a medium bowl. Combine reserved 1/2 cup juice, oil, pepper, and salt; stir well with a whisk. Pour over salad; toss gently. Cover and chill 3 hours.
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