Title: Orange and Black Olive Salad
Categories: Salad
Yield: 1 Servings
| 6 | | Naval oranges |
| | | Handful of black olives |
| | | Packed in oil |
| | | Juice of 1/2 lemon |
| 1/2 | ts | Salt |
| 1 | ts | Powdered sugar |
| 2 | tb | 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.