Recipe - Orange And Black Olive Salad

6 Naval oranges
Handful of black olives
Packed in oil
Juice of One half lemon
One half teaspoon Salt
1 teaspoon Powdered sugar
2 tablespoon Orange flower water,
Optional

With a sharp knife, remove the peel, including membrane, and slice each
orange into 45 slices. Arrange slices overlapping on a platter lined with
lettuce leaves or place slices in a bowl. Add the olives. Sprinkle with
lemon juice, salt, sugar and orange flower water, if using. Set aside for
30 minutes before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini