Salade d’Oranges et Olives Noires


2 seedless naval oranges
8 black olives, sliced
1 teaspoon paprika
1/2 teaspoon finely minced garlic
1 teaspoon red wine vinegar
3 tablespoons olive oil
Salt and pepper to taste
2 tablespoons finely chopped parsley

Peel oranges and cut them into quarter-inch slices. Put them into a mixing bowl. Add olives. Blend the paprika, garlic, vinegar, oil, salt, and pepper. Pour over the oranges and olives. Mix well. Sprinkle with parsley and serve.

Per recipe: 98 mg phe, 3.7 g protein
Per serving: 12 mg phe, 0.5 g protein

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