Moroccan Orange Olive Salad
Notes: The oranges are rich in protective nutrients, including vitamin C and folate. And the unusual combination of flavors will delight your palate.
- 6 medium oranges
- 1/2 tsp paprika
- 1 cup sliced ripe black olives (canned)
- 1/2 tsp cumin seed
- 8 whole dates
- 1/16 tsp red cayenne pepper
- 1/4 cup blanched slivered almonds
- 2 tbs fresh parsley
- 2 garlic cloves, minced
- 2 tbs white powdered sugar
Cut each olive and each date in half. Almond slivers are toasted by tossing in dry, heated skillet. Juice one of the oranges. Peel and cut the remaining five oranges into 8 to 12 pieces each. Press two garlic cloves (or mince). Chop parsley. Toss all ingredients together. Serve immediately or best refrigerated for couple hours before serving.
Makes 6 portions. Each portion provides about 160 calories, 3g protein, 31g carbohydrates, 0.5g fat, and 5g fiber. Count each portion as 2 servings of fruit.