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Orange, Onion & Black Olive Salad from Saudi Arabia
(Makes 2 Servings)

2 small navel oranges, peeled and thinly sliced crosswise
4 pitted black olives, whole or sliced
¼ cup thinly sliced red or Bermuda onion (separated into rings)
1 Tbsp fresh lemon juice
¼ tsp salt
2 tsp olive oil or vegetable oil
Garnish: mint leaves


In salad bowl combine the oranges, onion ringlets and olives.  In a small bowl, using a whisk, combine lemon juice, oil, and salt; pour over salad and toss to coat.  Serve at room temperature or cover and refrigerate until chilled.  Just before serving, garnish with mint leaves.

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