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A Cooking Adventure with Thom

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Orange and Olive Salad

Recipe copied from The Richmond Times-Dispatch
Serves: 6





5 oranges
2 tablespoons lemon juice
3 cloves garlic, pressed OR minced
3 tablespoons walnut oil
Pinch of salt
1 teaspoon paprika
1 teaspoon cumin, ground
Pinch of ground chilies OR cayenne pepper
10 oil-cured, pitted olives

Cooking Method

Peel oranges and remove the white pith. Cut oranges into segments or slices.

Mix lemon juice, garlic and walnut oil together. Pour over oranges. Combine salt, paprika, cumin and cayenne. Sprinkle over the oranges. Arrange the olives over the top.

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