ORANGE AND BLACK OLIVE SALAD

4 navel oranges
10 black pitted olives, sliced
1 tsp paprika
1 garlic clove; minced
2 tsp red wine vinegar
3 tbsp olive oil
2 tbsp fresh chopped parsley

Peel orange and 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 refrigerate for a few hours to absorb flavors.

Source: Helen Gougeon