Orange, Red Onion, and Black Olive Salad

Ingredients (serves 4)
Dressing
2 tablespoons red wine vinegar
1 small garlic clove, minced
1/4 teaspoon salt
4 tablespoons olive oil
Salad
4 large navel oranges, peeled
4 paper-thin slices red onion
16 black olives

• To make dressing, combine its ingredients in a jar with lid and shake vigorously.
• To make salad, slice the oranges crosswise into about 6 slices per orange. Arrange slices by overlapping them around the rims of four plates. Separate the onion slices into rings and scatter them on top of the oranges. Place 4 olives on each plate. Drizzle with dressing. Let sit 30 minutes before serving.