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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

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

Florida Vegetable Recipe

Orange and Olive Salad

(Photo Below)
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
1/2 cup extra virgin olive oil
  salt and black pepper to taste
1/4 cup orange juice

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.

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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