Moroccan Orange & Date Salad



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


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.


August 2007
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