Orange And Black Olive Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads | 1 | Servings | ||
INGREDIENTS
| 4 | Oranges, navel | |
| 10 | Olives, black pitted & | |
| sliced | ||
| 1 | t | Paprika |
| 1 | Garlic clove, minced | |
| 2 | t | Red wine vinegar |
| 3 | T | Oil, olive |
| 2 | T | 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
A Message from our Provider:
“Jesus: right way, only truth, best life.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 714
Calories From Fat: 419
Total Fat: 47.7g
Cholesterol: 0mg
Sodium: 510.7mg
Potassium: 1045mg
Carbohydrates: 76.5g
Fiber: 15.3g
Sugar: 47.9g
Protein: 6.2g