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Moroccan Orange & Date Salad

Yield 6 to 8 servings


  • 1/2 cup NAKANO Seasoned Rice Vinegar Original
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon chopped mint (optional)
  • 1/8 teaspoon ground cumin
  • Butter lettuce
  • 4 large navel oranges, peeled and sliced
  • 1/3 cup chopped dates
  • 1/3 cup chopped pistachios or toasted slivered almonds

How to Make It

  1. For salad dressing, combine rice vinegar, olive oil, onion, mint and cumin; set aside. Line a serving platter or individual salad plates with lettuce leaves. Arrange orange slices over lettuce. Sprinkle with dates and nuts. Drizzle with dressing.