Moroccan Orange Walnut Salad Recipes

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.

Steps:

• Combine lettuce, onions and radishes and chill. With a sharp knife remove peel and white membrane from oranges. Cut into bite-size segments. You should have 2 quarts. In a bowl, combine orange juice concentrate, water, honey and cinnamon. Let stand at room temperature 1 hour or longer in the refrigerator. Just before serving, stir vinegar into oranges. Toss lettuce with olive oil, then stir in the orange mixture. Sprinkle walnuts over and toss again.

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.