Post by marlaoh on Jan 2, 2004 9:32:18 GMT -6
Moroccan Blood Orange Salad
• 3 blood oranges, peeled and thinly sliced
• 3 oranges, peeled and thinly sliced
• 1/2 cup thinly sliced green onion
• 1/4 cup imported Italian green olives, pitted
• 2 tablespoons wine vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon ground cumin
• Lettuce leaves
• 2 tablespoons snipped fresh mint or parsley
Place blood oranges, oranges, green onion, and olives in a shallow serving dish. Sprinkle with vinegar, olive oil, oregano, cumin, dash salt, and dash pepper; toss gently. Let marinate 30 to 60 minutes at room temperature. To serve, arrange mixture on lettuce-lined plates; sprinkle with snipped mint or parsley. Makes 6 side-dish servings
• 3 blood oranges, peeled and thinly sliced
• 3 oranges, peeled and thinly sliced
• 1/2 cup thinly sliced green onion
• 1/4 cup imported Italian green olives, pitted
• 2 tablespoons wine vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon ground cumin
• Lettuce leaves
• 2 tablespoons snipped fresh mint or parsley
Place blood oranges, oranges, green onion, and olives in a shallow serving dish. Sprinkle with vinegar, olive oil, oregano, cumin, dash salt, and dash pepper; toss gently. Let marinate 30 to 60 minutes at room temperature. To serve, arrange mixture on lettuce-lined plates; sprinkle with snipped mint or parsley. Makes 6 side-dish servings