Orange & Black Olive Salad

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“Side or lunch dish, I sometimes add a finely chopped red chili pepper, for the extra kick.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the oranges, cut in slices, saving the juices that run out, if possible.
  2. Peel the onions and cut in slices.
  3. Arrange the oranges, onions and olives on a plate, cover and put in the fridge for about half an hour.
  4. Make the dressing by mixing the vinegar, orange and lemon juices, then slowly add the olive oil whilst mixing, then add the garlic, parsley and season to taste.
  5. Pour the dressing over the salad just before serving and last but not least the pine nuts.

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