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!
More delicious, easy recipes on Green Prophet:
Photo of Moroccan Orange Salad by sdostal77 via Flickr.
Author: Miriam Kresh
Miriam Kresh is an American ex-pat living in Israel. Her love of Middle Eastern food evolved from close friendships with enthusiastic Moroccan, Tunisian and Turkish home cooks. She owns too many cookbooks and is always planning the next meal. Miriam can be reached at miriam (at) greenprophet (dot) com.
