Guest guest Posted April 24, 2002 Report Share Posted April 24, 2002 * 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 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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