Oranges with Olives and Parsley

• 4 navel oranges
• 1/4 cup Nicoise 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

1. Using a sharp knife, slice off both ends of each orange.
2. Carefully slice downward following the curve of the fruit to remove rind and bitter white pith.
3. Slice each orange crosswise into about six rounds, then arrange them in overlapping rows on a serving platter.
4. Sprinkle evenly with olives.
5. In a small bowl, combine paprika and lemon juice; whisk in oil until emulsified.
6. Add chopped parsley, and whisk to combine.
7. Drizzle dressing over oranges and olives; garnish with parsley leaves, and serve.
8. (Per Serving)
9. Calories: 113
10. Saturated Fat: .6g
11. Unsaturated Fat: 3.9g
12. Cholesterol: 0mg
13. Carbohydrates: 19g
14. Protein: 1.4g
15. Sodium: 76mg
16. Fiber: 3.5g

oranges, nicoise olives, paprika, lemon juice, extravirgin olive oil, parsley

Taken from www.epicurious.com/recipes/food/views/oranges-with-olives-and-parsley-394133 (may not work)