ORANGE SALAD WITH RED ONIONS & OLIVES

4 navel oranges

½ small red onion, very thinly sliced

½ cup pitted green or black olives

Juice of 1 lemon

2 tablespoons extra virgin olive oil

1 small garlic clove, finely grated on a Microplane

¼ teaspoon ground cumin

1/8 teaspoon ground cinnamon

Sea salt, to taste

½ tablespoon finely chopped cilantro

 


 

Remove the peel and pith from the oranges and slice them into ¼-inch rounds. Arrange them on a shallow plate. Disperse the onion slices and olives on top of the oranges.

 

In a small bowl combine the lemon juice,  garlic, cumin, cinnamon and salt. Drizzle the olive oil, whisking constantly.  Spoon the dressing evenly over the oranges. Sprinkle the salad with chopped cilantro.

Serve at room temperature or slightly chilled.

 

Serves 4

Moroccan Orange Salad with Red Onions and Olives

CUCUMBER, RADISH & APRICOT SALAD

3 medium cucumbers, thinly sliced
1/2 red bell pepper, seeded, stemmed and diced
1/2 cup thinly sliced radishes
1/2 cup chopped dried apricots
2 tablespoons olive oil
1 tablespoon distilled wine vinegar
2 tablespoons plain yogurt
Salt and freshly ground pepper
1 teaspoon minced fresh thyme leaves
2 ounces feta cheese

 


 

Combine the cucumbers, red bell pepper, radishes, and apricots in a large mixing bowl.

 

In a smaller bowl, whisk the olive oil, vinegar, yogurt, salt and pepper until well blended. Drizzle over the salad.

Add the thyme. Crumble the feta cheese over the salad and toss. Serve at room temperature or slightly chilled.

 

Serves 4

cucumber radish salad

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