 | | Directions |
- Peel oranges, removing as much of the white pith as possible. Slice oranges crosswise (through the 'equator') about 1/4 inch thick, into a bowl. Toss gently with vinaigrette to coat well.
- Arrange on a serving dish and distribute olives and parsley over. Salt and pepper lightly. Serve at room temperature for maximum flavor.
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Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 4
|  | | Ingredients | | - | | 2 large navel oranges |
| - | | 3 tablespoons vinaigrette, or more if desired |
| - | | 12 black olives, preferably Kalamata |
| - | | 1 tablespoon chopped parsley |
| - | | salt and pepper |
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