3 large navel oranges, peeled and segmented
1 red onion, thinly sliced
1 clove garlic, minced
1/3 cup cured black olives (75 ml)
¼ cup chopped fresh mint (60 ml)
¼ cup Pure by Christine Cushing Extra Virgin Olive Oil (60 ml)
1 tbsp sherry vinegar (15 ml)
Freshly cracked black pepper to taste
Combine all salad ingredients in a medium bowl. Toss well. Let stand for about 1 hour before serving for best flavour.
Serves 4
Recipe from Christine Cushing’s Website
