orange and black olive salad
- Categories
- Salad
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 6 | 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, |
| Optional |
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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