Moroccan Orange Walnut Salad Recipes

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MOROCCAN ORANGE-WALNUT SALAD (ZWT II)



Moroccan Orange-Walnut Salad (Zwt II) image

Another recipe I stumbled across & fell in love with on a search for something else. My recipe source is "The New Enchanted Broccoli Forest" by Mollie Katzen. Recipes w/10 min prep times always get my attention (esp ones w/flavor combos like this one!) & the serving method sounded like so much fun to do w/your family or at a dinner party w/friends. :-)

Provided by twissis

Categories     Fruit

Time 10m

Yield 4-6 salads, 4-6 serving(s)

Number Of Ingredients 10

6 large oranges
1 tablespoon honey
1/2 teaspoon cinnamon
1 lb mixed salad green (clean, dry & chill)
1/2 small red onion (thinly sliced)
10 radishes (thinly sliced)
6 tablespoons extra virgin olive oil
salt (to taste)
black pepper (to taste, freshly ground)
1 cup walnuts (toasted & chopped)

Steps:

  • Peel & section oranges using a sharp paring knife or serrated knife. (To do this, 1st cut off the polar ends of the peel & then slice the peel off the sides. W/a gentle sawing motion, cut in 1 side of the membrane & out the other, releasing ea orange section in a bowl. Squeeze all excess juice from the remaining membrane into the bowl as well & pick out seeds, if necessary.) Discard membrane.
  • Drizzle honey & sprinkle cinnamon into the orange slices. Stir gently to mix, cover & set aside till serving time.
  • Just b4 serving, toss greens in a lrg bowl w/onion, radishes & olive oil. Season to taste w/salt & freshly ground pepper.
  • TO SERVE: Bring orange sections, tossed greens & walnuts to the table in separate containers. Let ea person assemble his or her own salad by piling some greens on a plate, spooning over some oranges-au-jus & sprinkling a few walnuts on top.

Nutrition Facts : Calories 522.2, Fat 39.7, SaturatedFat 4.6, Sodium 5.9, Carbohydrate 42.3, Fiber 9.1, Sugar 31.5, Protein 7.2

MOROCCAN ORANGE WALNUT SALAD



MOROCCAN ORANGE WALNUT SALAD image

Categories     Leafy Green

Yield 50 people

Number Of Ingredients 11

4 heads of lettuce-romaine, butter, red and or part spinach
3 c red onion, thinly sliced
3 bunches of radishes, thinly sliced
12 medium oranges
1 c orange juice concentrate, thawed
1 1/2 c water
1/3 c honey
1 1/2 t cinnamon
2/3 c walnuts - toasted
1/4 c rice vinegar
6 T olive oil

Steps:

  • Combine lettuce, onions and radishes and chill. With a sharp knife remove peel and white membrane from oranges. Cut into bite-size segments. You should have 2 quarts. In a bowl, combine orange juice concentrate, water, honey and cinnamon. Let stand at room temperature 1 hour or longer in the refrigerator. Just before serving, stir vinegar into oranges. Toss lettuce with olive oil, then stir in the orange mixture. Sprinkle walnuts over and toss again.

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