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Florida Department of Agriculture and Consumer Services
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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Orange and Olive Salad

(Photo Below)
Vegetable-6123
Ingredients  
Amount Ingredient
two heads romaine lettuce
1 bunch watercress or aragua
1/2 cup black oil-cured olives, pitted, sliced in half
1/2 red onion, diced small
2 oranges, peeled and chopped
Dressing  
1/2 cup extra virgin olive oil
  salt and black pepper to taste
1/4 cup orange juice
 

Preparation
Wash and dry the romaine and the watercress. Toss in a large bowl with the other ingredients. Add freshly ground black pepper to taste (the olives may be salty so don't add any salt at this point). Wisk the dressing ingredients, seasoning it to taste. Slowly pour the dressing over the salad while tossing well to coat all. Be careful not to use too much dressing for the amount of greens. Garnish with very thin slices of orange and orange zest.

Yield
6 servings

Look for "Fresh from Florida" ingredients at your grocery store.

Orange and Olive Salad Download High-Resolution Image (JPG)

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