2 Florida oranges, peeled and chopped
2 heads Florida romaine lettuce
1 bunch Florida watercress or arugula
½ cup black oil-cured olives, pitted, sliced in half
½ red onion, diced small
Dressing
¼ cup Florida orange juice
½ cup extra-virgin olive oil
Sea salt and fresh ground pepper, to taste
Wash and dry the romaine and the watercress or arugula. Toss in a large bowl with the other ingredients. Add fresh ground pepper, to taste. Whisk the dressing ingredients and add seasoning, to taste. Slowly pour the dressing over the salad while tossing well to coat everything. Garnish with orange zest and thin orange slices.
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