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Orange & black olive salad
 
Category: Salad
Yield: 1 servings
 

6

Naval oranges Handful of black olives Packed in oil Juice of ½ lemon

1/2 tsp

Salt

1 tsp

Powdered sugar

2 tbsp

Orange flower water Optional

 
Procedures
 
  1. With a sharp knife, remove the peel, including membrane, and slice each orange into 4-5 slices.
  2. Arrange slices overlapping on a platter lined with lettuce leaves or place slices in a bowl.
  3. Add the olives.
  4. Sprinkle with lemon juice, salt, sugar and orange flower water, if using.
  5. Set aside for 30 minutes before serving