Moroccan Orange Salad
Ingredients
● 5 medium (3 cups/720 ml) navel oranges or tangerines, peeled and segmented
● 2 medium red onions, thinly sliced (1½ cups/360 ml)
● 1 head romaine or butter lettuce or 1 bunch spinach, torn into bite-size pieces
● About 5 cups of greens, such as 2 bunches watercress, 2 bunches radicchio, or 6 ounces (170 grams) baby arugula, torn into bite-size pieces
● Kalamata olivesDressing
● ¼ cup (60 ml) olive oil
● ¼ cup (60 ml) vegetable oil
● ¼ cup (60 ml) fresh orange juice
● 2 tablespoons (30 ml) fresh lemon juice or red wine vinegar
● 2 to 3 tablespoons (30 to 45 ml) honey or sugar or ½ teaspoon (2.5 ml) Dijon mustard
● 1 teaspoon (5 ml) grated orange zest
● 1 teaspoon (5 ml) salt
● 1 tablespoon (15 ml) fresh or ½ teaspoon (2.5 ml) dried rosemary, basil, cilantro, mint, or thyme or ½ to 1 teaspoon (2.5 to 5 ml) ground cumin
● ¼ cup (60 ml) chopped fresh mint or cilantro (optional)Serves 6 to 8
Directions
- Divide the lettuce and watercress between serving plates or place on large platter.
- Toss together the oranges and onions and place on greens.
- Combine all the dressing ingredients and drizzle over the salad.
Variation
● Add 2 peeled and sliced avocados
● 2 cups sliced cooked beets
● 1½ cups chopped pitted dates
● 1 sliced large bulb fennel
● 1 pound julien
BeTeavon and ENJOY!
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