Spicy Orange Salad, Moroccan Style
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3large seedless oranges
- ⅛teaspoon cayenne
- 1teaspoon paprika
- ½teaspoon garlic
- 3tablespoons olive oil
- 1tablespoon red-wine or sherry vinegar
- Salt
- Freshly ground black pepper
- ⅓cup chopped parsley
- 12pitted black olives, preferably imported Greek or Italian
Nutritional analysis per serving (4 servings)
155 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 1 gram protein; 298 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
- Step 2
Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.
Private Notes
Comments
Easy and delicious - rave reviews when imade this for a girls weekend! Great combination of favors!
Used cilantro instead of parsley. Delicious!
First off, used smoked paprika as it's what I had in the cupboard, along with red-wine vinegar. In hindsight, I probably should have started with less since it's stronger stuff -- I ended up adding honey to balance out the bitter(?) taste. I also used cilantro as I had some I wanted to use up.
Having said all that: this was quite tasty, and was a hit with the three other folks who ate it as well! The dressing really comes alive once it mixes with the oranges and olives :)
This salad is in heavy rotation in our kitchen. I use Bella mandarin oranges because they’re easy to peel and separate into sections. I was out of paprika the first time I made this salad so I used Berbere seasoning instead and I’ve never looked back. Also I put all the dressing ingredients in a jar to shake to combine and the pour onto the assembled salad.
Made this with oil-cured olives, minneolas, and pomegranate arils. Added ras el hanout to the spice mix. With kosher for Pesach vinegar it was a perfect addition to a holiday meal.
We make this, as written, several times a year to accompany Grilled Leg of Lamb Indian Style from the same cookbook. Everyone who has tried it loves it. (If you haven't tried the lamb recipe you should!!!)