Orange and Black Olive Salad

Yield:
4 servings
Level:
Easy
Ingredients
  • 6 oranges, peel and pith removed with a knife and cut crosswise into thin slices
  • 1/3 cup chopped fresh mint
  • 3 tablespoons extra-virgin olive oil
  • 1 garlic clove, minced (about 1/2 to 1 teaspoon), or to taste
  • 1/2 teaspoon ground coriander
  • Pinch of cayenne, optional
  • Pinch of sugar
  • Salt to taste
  • 1 large bunch of arugula, stems removed, rinsed well and spun dry
  • 1/3 cup pitted Kalamata olives, sliced into slivers
  • 1 cup 1/2-inch croutons
Directions
  • In a bowl toss the orange slices gently with the mint, olive oil, garlic, coriander, cayenne (if using), sugar, and salt to taste.

  • Cut sliced country-style bread into 3/4-inch cubes and bake in a preheated 350 degree oven for 7 to 10 minutes or until they are just crisp.

  • Line the bottom of a platter with the arugula. Arrange the oranges on top, overlapping the slices. Sprinkle the olives over the oranges, and serve each portion topped with one-fourth of the croutons.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Tomato and Black Olive Orzo Salad

    Recipe courtesy of Guy Fieri