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Title: Moroccan Orange and Black Olive Salad

6 - navel oranges, peeled, sliced into thin rounds
1 - small red onion, peeled, quartered, and very thinly sliced
1/2 C pitted oil-cured Moroccan black olives, coarsely chopped
1/4 C fresh orange juice
1 T red wine vinegar
2 T olive oil
1 - clove garlic, finely chopped
0 - pinch of ground coriander
0 - pinch of sugar
0 - salt and pepper to taste
2 T fresh mint, finely chopped

Arrange the orange rounds, onion, and olives in a shallow serving bowl. In a small bowl, whisk together the orange juice, vinegar, oil, garlic, coriander, sugar, salt, and pepper until well blended. Add to the orange mixture, tossing gently yet thoroughly to combine. Sprinkle with mint just before serving.

From Mediterranean Vegan Kitchen
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