Categories: Salads 
      Yield: 1 servings 
  
      6    Naval oranges                     1/2 ts Salt 
           Handful of black olives             1 ts Powdered sugar 
           Packed in oil                       2 tb Orange flower water, 
           Juice of 1/2 lemon                       Optional 
  
  With a sharp knife, remove the peel, including membrane, and slice each 
  orange into 4-5 slices. Arrange slices overlapping on a platter lined with 
  lettuce leaves or place slices in a bowl. Add the olives. Sprinkle with 
  lemon juice, salt, sugar and orange flower water, if using. Set aside for 
  30 minutes before serving.