Moroccan Orange Walnut Salad Zwt Ii Food

ROMAINE SALAD WITH RED ONIONS, WALNUTS AND ORANGE VINAIGRETTE

Steps:

• Toast nuts over low heat in a small skillet until crisp and fragrant. Place romaine in salad bowl and scatter the red onions down over the greens. In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined. Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.

MOROCCAN ORANGE-WALNUT SALAD (ZWT II)

Steps:

• Peel & section oranges using a sharp paring knife or serrated knife. (To do this, 1st cut off the polar ends of the peel & then slice the peel off the sides. W/a gentle sawing motion, cut in 1 side of the membrane & out the other, releasing ea orange section in a bowl. Squeeze all excess juice from the remaining membrane into the bowl as well & pick out seeds, if necessary.) Discard membrane.
• Drizzle honey & sprinkle cinnamon into the orange slices. Stir gently to mix, cover & set aside till serving time.
• Just b4 serving, toss greens in a lrg bowl w/onion, radishes & olive oil. Season to taste w/salt & freshly ground pepper.
• TO SERVE: Bring orange sections, tossed greens & walnuts to the table in separate containers. Let ea person assemble his or her own salad by piling some greens on a plate, spooning over some oranges-au-jus & sprinkling a few walnuts on top.

MOROCCAN ORANGE SALAD

Steps:

• Slice oranges into bite-size chunks; place into bowl with chopped dates.
• Add lemon juice, cinnamon, and sugar (if using) and toss to coat fruit.
• Stir in almonds and pour orange juice over all.
• Cover and refrigerate, and serve chilled.

MOROCCAN CARROT AND ORANGE SALAD

Steps:

• Mix all ingredients. Place in the fridge for at least 1 hour.
• Serve cold. Garnish if desired with extra cinnamon.

MOROCCAN DATE AND ORANGE SALAD

Steps:

• Peel the oranges, removing as much of the white pith as possible. Slice in 1/4 inch thick slices, place in a serving dish.
• Slice the dates in half, remove the pit, then slice thinly (julienned). Add to oranges.
• Garnish the salad with pomegranate arils and diced chile pepper., if preferred.
• Mix together the orange juice and honey (or pomegranate molasses), drizzle over salad and toss.
• Season if desired with salt, serve immediately.

MOROCCAN ORANGE & DATE SALAD

Steps:

• Chill the oranges for at least 1 hour.
• Add the dates.
• Combine all the dressing ingredients, pour over the oranges, and toss to coat.
• Let stand for about 10 minutes.
• Divide the oranges between serving plates or arrange in overlapping sections on a serving platter.
• Sprinkle with the almonds.

ORANGE WALNUT SALAD (PAULA DEEN)

Steps:

• In large salad bowl, combine lettuce, spinach, oranges and onion.
• Melt butter and sauté walnuts until lightly browned (this will just take 2 or 3 minutes).
• Sprinkle over lettuce mixture.
• To make dressing, combine all of the ingredients in a jar, shake well and chill in refrigerator.
• Shake again before serving.
• Hint: To cut oranges so there is no membrane--cut peel and outer membrane off with paring knife.
• Cut orange in half across segments.
• Slip knife around and free each segment from membrane.