| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
1 |
Servings |
INGREDIENTS
| 4 |
|
Oranges; navel |
| 10 |
|
Olives; black pitted & sliced |
| 1 |
ts |
Paprika |
| 1 |
|
Garlic clove; minced |
| 2 |
ts |
Red wine vinegar |
| 3 |
tb |
Oil; olive |
| 2 |
tb |
Parsley; chopped |
INSTRUCTIONS
Peel orange & cut in thin slices. Arrange on plate and arrange olives on
top. Blend paprika, garlic, vinegar, oil, salt and pepper. Blend and pour
over oranges. Sprinkle with parsley. Cover with plastic wrap and leave for
a few hours to absorb flavours.
from Helen Gougeon's column in the TD centre leaflet posted by Anne
MacLellan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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