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Moroccan Orange-Walnut Salad

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Moroccan Orange-Walnut Salad

 

6 large oranges

1 tbsp. honey, or maple syrup optional

1/2 tsp. cinnamon

1 lb. mixed salad greens, cleaned, dried, and chilled

1/2 cup thinly sliced red onion

1 cup thinly sliced radishes

3 tbsps. extra virgin olive oil

salt to taste

freshly ground black pepper

1 cup toasted walnut halves or chopped toasted walnuts

 

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. 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 freshly ground black pepper.

Just before serving, add the oranges with all their

liquid, and toss well. Serve topped with walnuts.

Serves 4 to 6.

 

 

 

 

 

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