Moroccan-Spiced Oranges

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

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Nutritional Information

Amount per serving
  • Calories: 167
  • Calories from fat: 19%
  • Fat: 3.6g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 3g
  • Carbohydrate: 35g
  • Fiber: 5.3g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 0.0mg
  • Calcium: 81mg

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

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