See Also: Cooking Club · Salads
Moroccan Olive and Orange Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. This is such a fabulous combination of flavors for a wonderful, quick salad to serve with a tagine or couscous dinner, or anytime! Use mandarinn oranges, etc. if you have them, or even a mixture of several kinds of oranges.
1/2 cup black or green olives, drained and sliced
3-4 oranges, peeled and cut into pieces (zest them before peeling)
2 tablespoons pine nuts
1/2 cup chopped fresh mint
2 tablespoons extra virgin olive oil
2-3 cloves garlic, minced
1/4 teaspoon sugar or honey
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
lots of fresh greens, as desired
In a beautiful bowl, combine olives, oranges, orange zest, pine nuts and mint. In a glass measuring cup, whisk the oil, garlic, sugar, salt, and pepper. Combine everything along with the fresh greens and serve!
Recipe created 2011-05-10.
