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    You are in: Home / Recipes / Moroccan Orange and Olive Salad Recipe
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    Moroccan Orange and Olive Salad

    Total Time:

    Prep Time:

    Cook Time:

    13 mins

    10 mins

    3 mins

    Buster's friend's Note:

    This seems like it would be a brilliant summer salad - bright pungent, sweet & salty but not heavy. Plan to serve with a simply roasted pink snapper (catch of the day in the fridge) & lightly toasted fresh pitas - summer dining at its best. Received in email from gourmet-recipes-from-around the world, thanks crazee_samoan!

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    Units: US | Metric


    1. 1
      Heat a small heavy frying pan, add the cumin seeds and dry-fry until fragrant. Tip into a grinder and grind to a powder.
    2. 2
      Remove the zest from 1 of the oranges with a zester and set aside. Peel the oranges with a sharp knife, carefully removing all the pith. Working over a bowl to catch the juice, cut out the segments from the oranges and discard any seeds. Put the oranges and olives into the bowl.
    3. 3
      Whisk or shake together the oil, Harissa and roast cumin. Add salt to taste, then pour the dressing over the oranges and olives and toss together.
    4. 4
      Arrange the lettuce leaves in a serving bowl. Add the orange and olive mixture. Garnish with the reserved orange zest and dill sprigs and serve.

    Ratings & Reviews:


    Nutritional Facts for Moroccan Orange and Olive Salad

    Serving Size: 1 (314 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 259.8
    Calories from Fat 161
    Total Fat 17.9 g
    Saturated Fat 2.4 g
    Cholesterol 0.0 mg
    Sodium 419.3 mg
    Total Carbohydrate 25.5 g
    Dietary Fiber 6.5 g
    Sugars 18.0 g
    Protein 3.4 g

    The following items or measurements are not included:


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