Orange and Date Salad (Moroccan)
Recipe: #11009
November 05, 2013
Categories: Salads, Fruit Salad, Side Dishes, Dates, Orange, Moroccan, Baby Shower, Brunch, Christmas, Easter, Mothers Day Sunday Dinner, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Spices, Vegetarian Dinner, Vegan Dinner, more
"I love that this recipe is different than the others posted here - as it uses ras el hanout as the spice. The freshness of this would be great with anything spicy. PREP TIME DOESN'T INCLUDE REFRIGERATION TIME."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (451 g)
- Calories 1029.7
- Total Fat - 13.1 g
- Saturated Fat - 1.2 g
- Cholesterol - 0.9 mg
- Sodium - 33.9 mg
- Total Carbohydrate - 242.2 g
- Dietary Fiber - 28 g
- Sugars - 201.2 g
- Protein - 13.3 g
- Calcium - 229.4 mg
- Iron - 3.9 mg
- Vitamin C - 36.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Peel the oranges, removing all the pith. Section them by cutting away all the membranes. Place the segments in a bowl and squeeze the juice from the remainder of the orange over them.
Step 2
Add the orange blossom water and stir gently to combine. Cover with plastic wrap and refrigerate until chilled.
Step 3
Place the segments and the juice on a large flat dish and scatter the dates and almonds over the top. Sprinkle the mint and ras el hanout over the orange segments. Serve chilled.
Tips
No special items needed.
0 Reviews
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