Bob and Carol Anderson of Pasadena, CA. recall having this recipe while on holiday in Rota, Spain. Their son was at port while in the U.S. Navy and they all were able to get together and have a wonderful meal which featured this salad. This recipe blends the flavors of oranges with the pungent qualities of cumin and paprika. A great weekend salad!

Back and Orange Salad

Serves 4

3 oranges

1 cup pitted black olives

1 tablespoon chopped fresh coriander

1 tablespoon chopped fresh parsley

2 tablespoon olive oil

1 tablespoon lemon juice

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1. Using a knife, cut away the peel and white pith from the oranges, then cut the flesh into thick wedges.

2. Place the oranges in a salad bowl and add the black olives, coriander and parsley.

3. Whisk together the olive oil, lemon juice, paprika and cumin until it is of one consistency. Pour the dressing over the salad and toss gently. Rearrange the ingredients attractively. Chill for about 30 minutes and serve as ready.

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