Orange and Black Olive Salad
| Yield: | 1 Servings |
| Categories: |
| 6 | Oranges, peel and pith removed with a knife and cut crosswise into thin slices | |
| 1/3 | c | Chopped fresh mint |
| 3 | tb | Extra-virgin olive oil |
| 1 | Garlic clove, minced (about 1/2 to 1 teaspoon), or to taste | |
| 1/2 | ts | Ground coriander |
| 1 | pn | Cayenne, optional |
| 1 | pn | Sugar |
| Salt to taste | ||
| 1 | lg | Bunch of arugula, stems removed, rinsed well and spun dry |
| 1/3 | c | Pitted Kalamata olives, sliced into slivers |
| 1 | c | 1/2-inch croutons |
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