© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

This healthy and fruity orange olive salad brings colour and joy to any dinner table. It makes an awesome accompaniment for just about any meat dish.

If blood oranges aren't available, ruby red grapefruit is an excellent substitute. Or just use more naval oranges or a mix of oranges and tangerines. Kalamata olives are harvested when they are fully mature and have a distinctive, rich, fruity taste. Use black olives instead if you wish.

2 Naval oranges, peeled and sliced
5 Blood oranges, peeled and sliced
50 g Blanched almond sticks, dry toasted
80 g Kalamata olives, rinsed
Salt and pepper, to taste
3 tbsp Raspberry balsamic glaze 1 tbsp Extra-virgin olive oil
Fresh herbs of your choice (I use spring onions, basil leaves, flat pasley leaves and arugula)

Using a sharp knife, peel naval and blood oranges thickly, removing all the bitter white pith. Thinly slice the peeled oranges crosswise, removing any pits.
Stir blanched almond sticks in a small frying pan over medium heat until toasted lightly.
Arrange orange slices on a large serving platter. Top with toasted nuts, olives and fresh herbs of your choice. Season with salt and pepper. Then drizzle with balsamic glaze and olive oil just before serving.

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Eat,Drink And Be Merry!

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