Toan's Moroccan Orange and Olive Salad (printer friendly) 6 peeled blood or navel oranges, broken into 1/2 segments1 cup green or black olives, cut in half 2 cloves garlic 1 tablespoons parsley, finely chopped 1/2 teaspoon cumin 1/2 teaspoon cayenne pepper 3/4 teaspoons kosher salt 2 tablespoons olive oil 1. Gently mix all ingredients well. 2. Serve room temperature or chilled. |