Orange trees are just starting to flower here in California. Take a look at our colleague’s blog for a bevy of ideas using these tangy fruits. Yumm! ( I am totally the “queen of tarts”, whether it’s vinegars, tangerines, lemons or limes. Just splash it on! )
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Moroccan Orange & Date Salad
Serves 6 to 8
1/2 cup Nakano seasoned rice vinegar *
2 Tbsp. olive oil
2 Tbsp. finely chopped red onion
1 Tbsp. chopped mint
1/8 tsp. ground cumin
4 large navel oranges, peeled and sliced
1/3 cup chopped dates
1/3 cup coarsely-chopped pistachios
For the dressing, combine rice vinegar, olive oil, onion, mint and cumin; set aside. Line a serving platter or individual salad plates with lettuce leaves. Arrange orange slices over lettuce. Sprinkle with dates and pistachios. Drizzle with dressing.
An original recipe by Rita Held
* Rice vinegar is mildy tangy compared to most vinegars — just 4% acidity. And seasoned rice vinegar has a bit of salt and sugar added, making it an ideal match for all kinds of fruits, citrus included. I developed this recipe for Nakano quite a few years back.NOTE: We think the blog gremlins may have visited us. If you did not get our most recent posts, Rosie’s Get-Healthy Blueberry Bran Muffins and Rita’s secret gravy, scroll down here just a bit to see these recipes.