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Nutrition Facts
Serving Size 1 (225g) Recipe makes 4 servings
Calories 127
Calories from Fat 25		(20%)
Amount Per Serving		%DV
	Total Fat 2.9g	4%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 246mg		10%
Potassium 392mg		11%
Total Carbohydrate 26.7g		8%
	Dietary Fiber 6.0g	23%
	Sugars 19.6g
Protein 2.2g		4%
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Orange and Olive Salad

Recipe #138114 | 10 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Mrs B
Sep 20, 2005

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.

SERVES 4 -6 (change servings and units)

Ingredients

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

Directions

1
Cut the peel and pith from the oranges, then divide into segments (reserving any juice) leaving them whole or chopped as preferred.
2
In a bowl mix with olives with the orange segments and juice, add the lemon juice, cumin, chilli powder, sugar and salt.
3
Serve chilled.

Questions about this recipe?

Featured Reviews for This Recipe

From: Ms*Bindy

On Jan 20, 2006

Very good, Caroline. My in-laws just returned from Florida with a huge bag of oranges, and I had some Kalamatas that needed to be used up, so I was quite happy to find this recipe! I not only removed the pith, I additionally took the layer of 'skin' off the sections. The presenation was a little messy looking (see my picture), but it released more juice and blended beautifully with the spices. As for the Kalamatas, I think that this salad can stand on its own without them. Personally, I like the olives and think they go great with the oranges. DH however, does not like them a whole lot, so I removed them from his serving...salad was still good! And I think I agree with the spice comments....I guess it depends on the size of your 'pinch'. I would think for the posted 6-8 servings, it would have to be a pretty generous pinch.

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From: Chef Kate

On Oct 18, 2005

Took Kumquat's advice and upped the spice a bit and did remove all pith from the oranges. This was part of an array of Moroccan appetizers and worked wonderfully. Thanks, Caroline!

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From: Kumquat the Cat's friend

On Oct 10, 2005

Wow, this worked out very well! We ate this as a dessert, and an excellent one at that. Nice ending to an already delicious supper. I scaled this down to two servings (2 oranges) and therefore believe that if you made the full recipe a mere pinch of spices and salt might be too modest for the best flavor. Kalamata olives and oranges went really well together - I could see adding more olives or perhaps halving them first. BF and I both liked this as is. The only thing I didn't do was pith the oranges. If you prepare this for company (more than worthy) you might want to take the time to do so. Thanks Caroline!

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From: Martina 406

On May 5, 2006

I have been making this salad for years. it is always a hit! My version of it is a bit different: I add a couple of finely chopped garlic cloves, and instead of chilipowder, I use harissa paste. The result is fruity and spicy! /Martina

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