Orange and Olive Salad

 

5

medium navel oranges

1/2

cup thinly sliced radishes, if desired

1/4

cup thinly sliced red onion

6

kalamata olives, pitted and sliced

1/4

teaspoon freshly ground black pepper

1

tablespoon olive oil

1

teaspoon Progresso® balsamic vinegar

1/4

teaspoon salt

1/8

teaspoon dried oregano

• 1 With sharp knife, peel oranges, cutting off most, but not all, of white pith. Cut oranges in thin crosswise slices and arrange on a platter. Scatter the radishes, red onion and olives over oranges. Sprinkle with pepper.
• 2 In small cup, mix oil, vinegar, salt and oregano with a fork. Spoon evenly over oranges. Cover with plastic wrap; let stand at least 15 minutes before serving.