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Orange and Olive Salad


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  • 3 oranges, peeled and cut into sections, or sliced crosswise into rounds
  • 1 small red onion, sliced into thin rings
  • 12 to 24 black oil-cured or brine-cured olives (not canned black olives)
  • 3 Tbs (45 ml) extra virgin olive oil
  • Freshly ground pepper


Servings 4


Step 1

Arrange the orange sections or slices on a chilled salad plate. Scatter the onion slices over the orange, then the black olives. Add a grinding of fresh black pepper, and drizzle with olive oil. Serves 4 to 6.

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