A slightly sweet, floral salad that goes surprisingly well with tomatoes and onions.
Does this seem more like dessert than a side dish? Yet this ultra-easy salad of orange slices works well next to the main dish as well as after the meal.
Children love it, and it’s a good way to get some vitamin C into them at this time of year.
Seasonal fruit, after all, is more nutritious than hot-house produce grown out of season.
Moroccan Orange Salad
1 serving
1 or 2 navel oranges
1 teaspoon orange flower water
Granulated sugar
Ground cinnamon
Peel the oranges. Remove the white pith. Slice the oranges thinly into rings.
Arrange the orange slices on a plate. Drizzle the orange flower water over them.
Sprinkle plenty of sugar and cinnamon over all. Serve immediately.
Variation: Mix 1 teaspoon lemon juice with the orange flower water. Grate 1 medium carrot and spoon it gently around the orange slices.
Enjoy!
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Photo of Moroccan Orange Salad by sdostal77 via Flickr.
