Oranges are the standout in this supremely easy salad, providing hefty amounts of vitamin C and fiber. Olives (and olive oil) add healthful monounsaturated fat.

　　

Ingredients

serves 4

　　4 navel oranges

　　1/4 cup Niçoise olives, pitted and halved

　　1/2 teaspoon paprika

　　2 tablespoons fresh lemon juice

　　1 tablespoon extra-virgin olive oil

　　2 tablespoons finely chopped fresh flat-leaf parsley, plus whole leaves for garnish

　　

Step 1

Using a sharp knife, slice off both ends of each orange. Carefully slice downward following the curve of the fruit to remove rind and bitter white pith. Slice each orange crosswise into about six rounds, then arrange them in overlapping rows on a serving platter. Sprinkle evenly with olives.

　　

Step 2

In a small bowl, combine paprika and lemon juice; whisk in oil until emulsified. Add chopped parsley, and whisk to combine. Drizzle dressing over oranges and olives; garnish with parsley leaves, and serve.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 113

　　

Step 5

Saturated Fat: .6g

　　

Step 6

Unsaturated Fat: 3.9g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrates: 19g

　　

Step 9

Protein: 1.4g

　　

Step 10

Sodium: 76mg

　　

Step 11

Fiber: 3.5g

　　Power Foods