Moroccan-Spiced Oranges

Moroccan-Spiced Oranges Recipe
Lee Harrelson
"Simple to prepare, this salad is a light and refreshing way to end a meal. The cinnamon-orange combination is a great one. You can also serve this over ice cream or frozen yogurt." -Liz Brown, Portland, OR

Yield:

4 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 167
Caloriesfromfat 19 %
Fat 3.6 g
Satfat 0.3 g
Monofat 2.2 g
Polyfat 0.9 g
Protein 3 g
Carbohydrate 35 g
Fiber 5.3 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 0.0 mg
Calcium 81 mg

Ingredients

2 1/2 cups orange sections, cut into 1/2-inch pieces (about 6)
1/4 cup slivered almonds
2 1/2 tablespoons chopped pitted dates (about 4)
1 tablespoon powdered sugar
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
Ground cinnamon (optional)
Grated orange rind (optional)

Preparation

Combine first 6 ingredients in a medium bowl, tossing to combine. Cover; chill 20 minutes. Garnish with cinnamon and rind, if desired.

Liz Brown, Portland, OR,

Cooking Light

June 2006
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