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VEGAN: Moroccan Orange And Black Olive Salad

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* Exported from MasterCook *

 

Moroccan Orange And Black Olive Salad

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 74

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 navel oranges -- peeled

(all white pith removed)

sliced into thin rounds

1 small red onion -- (about 4 ounces)

peeled and quartered

and very thinly sliced

soaked in cold water to cover

for 10 minutes -- drained

1/2 cup pitted oil-cured Moroccan black olives

OR other good-quality black olives -- coarsely chopped

1/4 cup fresh orange juice

1 tablespoon red wine vinegar

2 tablespoons extra-virgin olive oil

1 clove garlic -- finely chopped

1 pinch ground coriander

1 pinch sugar

Salt and freshly ground black pepper -- to taste

Lettuce leaves -- (optional)

2 tablespoons finely chopped fresh mint

 

MAKES 4 TO 6 SERVINGS

 

Some versions of this popular salad omit the red onion, use parsley or

cilantro instead of the mint, or replace the red wine vinegar with lemon

juice. Whichever way you go, you're bound to make one delicious salad so

long as you use seasonal oranges, top-notch black olives, and a good olive oil.

 

Arrange the orange rounds, onion, and olives in a shallow serving bowl. In

a small bowl, whisk together the orange juice, vinegar, oil, garlic,

coriander, sugar, salt, and pepper until well blended. Add to the orange

mixture, tossing gently yet thoroughly to combine. Cover with plastic wrap

and let stand for 20 minutes at room temperature to allow the flavors to

blend. Or refrigerate at least 1 hour and serve chilled.

 

Serve over lettuce leaves, if desired. Sprinkle with the mint just before

serving.

 

Advance Preparation: The salad can be stored, covered, in the refrigerator

for up to twelve hours. Serve chilled.

 

Per Serving: Calories 255, Protein 3 g, Total Fat 15 g, Saturated Fat 1 g,

Cholesterol 0 mg, Carbohydrate 31 g, Dietary Fiber 4 g, Sodium 475 mg

 

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