| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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