orange and black olive salad

1 servings
Naval oranges
  Handful of black olives
  Packed in oil
  Juice of 1/2 lemon
½ teaspoon Salt
1 teaspoon Powdered sugar
2 tablespoons Orange flower water,

With a sharp knife, remove the peel, including membrane, and slice each orange into 4-5 slices. Arrange slices overlapping on a platter lined with lettuce leaves or place slices in a bowl. Add the olives.

Sprinkle with lemon juice, salt, sugar and orange flower water, if using. Set aside for 30 minutes before serving.

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