Recipe for Orange, Red Onion and Black Olive Salsa

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Yield:

Ingredients:

Amount	Ingredient
2 lrg	oranges
1/2 med	-size red onion halved, and
	thinly sliced lengthwise
1/4 cup	minced fresh parsley
10 x	Kalamata olives or other
	brine-cured black olives pitted, sliced thin
2 tsp	olive oil (preferably extra-virgin)
1 tsp	minced orange peel
	Salt to taste

Instructions:

Instructions: Using sharp knife, cut peel and white pith from oranges. Working over bowl to catch juices, cut between membranes to release segments into bowl. Add onion, parsley, olives, olive oil and orange peel to bowl; toss to blend. Season to taste with salt and pepper and serve.

This recipe yields 4 servings.

Comments: A colorful topping for any kind of fish, especially broiled salmon, sea bass or halibut.

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