Rating: 3.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Salads are a key part of Moroccan meals; several salads with various fruits or vegetables may be on the table at lunch or dinner. Orange-flower water perfumes the ingredients without overwhelming them in this salty-sweet dish. Look for it on the international aisle of your supermarket or at Middle Eastern grocery stores. To prepare ahead, refrigerate the orange mixture and juice mixture separately. Bring to room temperature and toss before serving.

Amy Riolo
Recipe by Cooking Light January 2009

Gallery

Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: about 2/3 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut each orange crosswise into 5 slices. Place orange slices in a bowl; toss with olives and cilantro. Sprinkle with salt and pepper.

    Advertisement
  • Combine juice, oil, orange-flower water, and sugar; stir with a whisk. Pour over salad; toss gently to combine.

Nutrition Facts

77 calories; calories from fat 0%; fat 5.1g; saturated fat 0.5g; mono fat 3.7g; poly fat 0.8g; protein 0.6g; carbohydrates 8.5g; fiber 1.5g; cholesterol 0mg; iron 0.1mg; sodium 259mg; calcium 25mg.
Advertisement
Advertisement