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Arab orange salad


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For 8 people
4 oranges not too sweet
2 red onions thinly sliced
20 black olives
3 tablespoons of extra virgin olive oil
1 teaspoon rice malt syrup


Peel the oranges and cut into horizontal slices; blanch the onions for 3 minutes in water and 1 tablespoon vinegar.
Arrange on serving dish oranges, olives and onion and sprinkle with olive oil mixed with malt.
Let stand for 1 hour before serving.

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Thanks to Vera Ferraiuolo - veruccia.blogspot.com

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