5. Orange and Parsley Salad
A simple and easy meal to prepare. This dish offers plenty of Vitamin C and a dose of antioxidants from the parsley, perfect for the wintertime.
INGREDIENTS
6-navel oranges.
2-tablespoons extra-virgin olive oil.
1-tablespoon balsamic vinegar.
A pinch of kosher salt.
1-teaspoon chopped parsley leaves.
½-cup green olives, sliced and pitted.
½-cup feta cheese, crumbled.
½-cup chopped almonds, chopped.
METHOD
Start your recipe by peeling the oranges and removing the pith. Discard both and cut into segments using a sharp kitchen knife. Make sure you work over a bowl to collect any juice while cutting.
Cut the rest of the oranges into rounds; you should get four to five slices for each orange. Arrange the orange slices on a serving platter, top them with the segments and the juice, then drizzle with extra-virgin olive oil. Splash the balsamic vinegar over the oranges and season with a few sprinkles of kosher salt.
Sprinkle the chopped parsley over the oranges, along with the chopped almonds, crumbled feta, and olives. Serve at room temperature.