Moroccan Orange And Olive Salad Recipes

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MOROCCAN ORANGE AND OLIVE SALAD

This seems like it would be a brilliant summer salad - bright pungent, sweet & salty but not heavy. Plan to serve with a simply roasted pink snapper (catch of the day in the fridge) & lightly toasted fresh pitas - summer dining at its best. Received in email from gourmet-recipes-from-around the world, thanks crazee_samoan!

Provided by Busters friend

Categories     Oranges

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8



Moroccan Orange and Olive Salad image

Steps:

  • Heat a small heavy frying pan, add the cumin seeds and dry-fry until fragrant. Tip into a grinder and grind to a powder.
  • Remove the zest from 1 of the oranges with a zester and set aside. Peel the oranges with a sharp knife, carefully removing all the pith. Working over a bowl to catch the juice, cut out the segments from the oranges and discard any seeds. Put the oranges and olives into the bowl.
  • Whisk or shake together the oil, Harissa and roast cumin. Add salt to taste, then pour the dressing over the oranges and olives and toss together.
  • Arrange the lettuce leaves in a serving bowl. Add the orange and olive mixture. Garnish with the reserved orange zest and dill sprigs and serve.

Nutrition Facts : Calories 259.8, Fat 17.9, SaturatedFat 2.4, Sodium 419.4, Carbohydrate 25.6, Fiber 6.5, Sugar 18.1, Protein 3.4

2 teaspoons cumin seeds
4 large oranges
3/4 cup green olives
1/4 cup virgin olive oil
1 tablespoon harissa (middle eastern store, hot sauce)
1 head lettuce, torn into bite-size pieces
salt
dill sprigs, to garnish

SPICY ORANGE SALAD, MOROCCAN STYLE

Provided by Amanda Hesser

Categories     easy, quick, weekday, salads and dressings

Time 10m

Yield Serves 4

Number Of Ingredients 10



Spicy Orange Salad, Moroccan Style image

Steps:

  • Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
  • Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 9 grams

3 large seedless oranges
1/8 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon garlic
3 tablespoons olive oil
1 tablespoon red-wine or sherry vinegar
Salt
Freshly ground black pepper
1/3 cup chopped parsley
12 pitted black olives, preferably imported Greek or Italian

ORANGE AND OLIVES SALAD

My grandmother made sure this orange and olives salad was on our holiday table every year. It's so light and simple to make. And it looks pretty on the table! -Angela David, Lakeland, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 16 servings.

Number Of Ingredients 4



Orange and Olives Salad image

Steps:

  • Arrange orange slices along outer edge of a serving dish, leaving center open. Place olives in center of dish. Drizzle with oil; sprinkle with pepper.

Nutrition Facts : Calories 54 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 185mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

4 large navel oranges, peeled and sliced
2 cans (6 ounces each) pitted ripe olives, drained
1 tablespoon canola oil
1/8 teaspoon pepper

ORANGE AND OLIVE SALAD

Here is another Moroccan salad dish from "The World of Spice". Serve this with other salads I've posted (such as Lemon Salad, Spicy Carrot Salad and Grilled Green Pepper & Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005.

Provided by Mrs B

Categories     Citrus

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7



Orange and Olive Salad image

Steps:

  • Cut the peel and pith from the oranges, then divide into segments (reserving any juice) leaving them whole or chopped as preferred.
  • In a bowl mix with olives with the orange segments and juice, add the lemon juice, cumin, chilli powder, sugar and salt.
  • Serve chilled.

Nutrition Facts : Calories 127.7, Fat 2.9, SaturatedFat 0.4, Sodium 246.5, Carbohydrate 26.7, Fiber 6, Sugar 19.6, Protein 2.2

6 -8 oranges
20 kalamata olives, stoned
1 tablespoon lemon juice (or at least 1/2 lemon's worth)
1 pinch ground cumin, to taste
1 pinch chili powder, to taste
1 teaspoon superfine sugar
1 pinch salt

MORROCAN TANGERINE AND OLIVE SALAD

Categories     Salad     Citrus     Olive     Winter     Tangerine     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9



Morrocan Tangerine and Olive Salad image

Steps:

  • Using small sharp knife, cut peel and white pith from tangerines. Working over medium bowl, cut between membranes to release segments. Add olives to bowl.
  • Whisk oil and next 4 ingredients in another medium bowl to blend. Add to tangerine mixture; toss to coat. Season tangerine mixture with salt and pepper.
  • Divide lettuce among 4 plates. Top lettuce with tangerine mixture. Sprinkle salads with parsley.

4 large tangerines
1/2 cup halved pitted Kalamata olives or other brine-cured black olives
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1 head of butter lettuce, torn into 1 1/2-inch pieces
1 1/2 teaspoons chopped fresh parsley

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