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Blood Orange and Walnut Salad
Here’s fruit salad the Moroccan way. North Africans
often serve salads that feature oranges (and sometimes
dates) as a refreshing and cooling counterpoint to heavily
spiced foods.
Makes 4 servings
Start to finish: 15 minutes
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1/4 cup olive oil
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2 tablespoons frozen orange juice concentrate, thawed
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1 tablespoon white wine vinegar
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2 teaspoons snipped fresh mint
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1 teaspoon honey
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Dash salt
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4 cups purchased torn mixed spring salad greens
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2 medium blood or navel oranges, peeled and sectioned
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1/4 cup chopped walnuts, toasted*
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Fresh mint leaves for garnish (optional)
In a screw-top jar combine oil, orange juice concentrate,
white wine vinegar, snipped mint, honey, and salt. Cover
and shake well; set aside.
Place greens on salad plates. Drizzle half of the dressing
over the greens. Toss to combine. Top with orange sections
and walnuts. If desired, garnish with fresh mint leaves.
Pass remaining dressing.
*Note: To toast nuts, spread nuts in a shallow baking pan.
Bake in a 350 degree oven for 5 to 10 minutes or until
light golden brown, watching carefully and stirring once
or twice to prevent the nuts from burning.
Recipe from America’s
Ethnic Cuisines: 150 Best-Loved Recipes Plus 40
Menus
By Better Homes and Gardens (Meredith Books;
September 2003; $29.95/Hardcover;
ISBN: 069621717-1). |
