Moroccan orange-walnut salad

Yield: 4 Servings

Measure Ingredient
6 larges Oranges
1 tablespoon Honey
½ teaspoon Cinnamon
1 pounds Mixed salad greens; clean,dry,chill
½ cup Thinly sliced red onion
1 cup Thinly sliced radishes
3 tablespoons Extra virgin olive oil
\N \N Salt; to taste
\N \N Freshly ground black pepper
1 cup Toasted walnut halves (or chopped toasted walnuts)

DO STEP ONE AHEAD OF TIME, IT'S MOST OF THE WORK. STEP ONE: At least one hour ahead, peel and section the oranges, using a serrated knife. First cut off the polar ends of the peel, then slice the peel off the sides. With a gentle sawing motion, cut in one side of the membrane, and out the other, releasing each orange section into a bowl. Squeeze all excess juice from the remaining membrane into the bowl as well, and pick out the seeds if necessary. Discard the membrane.

Drizzle honey if desired, and sprinkle cinnamon over the orange slices.

When you are finished drizzling and sprinkling, cover the bowl and let it stand at room temperature at least one hour.


Shortly before serving, toss the greens in a large bowl with the onion radishes and olive oil. Season to taste with salt and fresh ground black pepper.


Just before serving, add the oranges with all their liquid, and toss well.


Serve topped with walnuts.

Recipe by: The Enchanted Broccoli Forest/Mollie Katzen Posted to MC-Recipe Digest V1 #789 by Lynn Cage <ltcage@...> on Sep 18, 1997

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