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Ingredients20 m servings 186
Original recipe yields 4 servings
- Slice a little piece off the top and bottom of each orange so you have a stable cutting surface. Trim away all skin and pith with a small sharp knife without taking too much off the fruit. Slice oranges horizontally and arrange on a serving platter.
- Combine onion, olive oil, lemon juice, and salt in a bowl and pour over the oranges. Grind fresh pepper over the salad and arrange black olives on top.
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- Cook's Note:
- If not using dried olives, make sure you drain off as much brine as possible.
Per Serving: 186 calories; 11.7 21.4 1.8 0 149 Full nutrition
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