Best 9 Moroccan Orange Salad Recipes

SPICY ORANGE SALAD, MOROCCAN STYLE

Steps:

• Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
• Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.

MOROCCAN ORANGE-BLOSSOM SCENTED CARROT SALAD

Steps:

• Bring a large pot of generously salted water to a boil over high heat.
• While you're waiting for your water to boil, Stir together 1 tsp of the orange blossom water and all other ingredients except for the carrots and parsley in a medium mixing bowl. Set dressing mixture aside.
• Once your water is at a full rolling boil, add the carrots and cook until tender but still a bit crisp (I'm guessing about 10 minutes for this, because the carrots are so thin, but you'll have to check them as they cook so you don't end up with mushy carrots). When the carrots are done to your liking, drain them and add them to the dressing bowl, tossing to coat thoroughly. At this point, if you can fit the mixing bowl in your freezer, do so. If, like me, you can't even fit a cereal bowl in your freezer, dump the dressed carrots into a large freezer bag and seal tightly (don't want your freezer smelling like Moroccan dressing, even if it does contain orange blossom water!), and place in the freezer.
• Allow the mixture to chill for about 15 to 20 minutes, tossing once or twice. Remove from the freezer and pour into a serving bowl if using a freezer bag.
• Toss mixture once more with the remaining orange blossom water. Salt to taste, if desired (if you salted your water enough for the carrots, you may not need any additional salt).
• Serve either slightly chilled or at room temp, sprinkled with the parsley.

MOROCCAN ORANGE SALAD

Steps:

• Slice oranges into bite-size chunks; place into bowl with chopped dates.
• Add lemon juice, cinnamon, and sugar (if using) and toss to coat fruit.
• Stir in almonds and pour orange juice over all.
• Cover and refrigerate, and serve chilled.

SPICY ORANGE SALAD, MOROCCAN STYLE

Steps:

• Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
• Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.

MOROCCAN CARROT SALAD WITH ORANGE BLOSSOM WATER VEGAN

Steps:

• Peel the carrots and cut them in half and lengthwise.
• Put them in a pot with just enough water to cover them, 1/2 the garlic, and the sugar.
• Boil until just tender. Drain.
• While the carrots are boiling, mix together the olive oil, orange blossom water, remaining garlic, and pepper.
• Return the carrots to the pot with this mixture and sauté over low heat for a few minutes to combine the flavors.
• Remove from heat, put in a serving dish, and mix with the chopped parsley and cilantro.

SPICY ORANGE SALAD, MOROCCAN STYLE

Steps:

• 1. Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside. 2. Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature. Serves 4.

MOROCCAN ORANGE SALAD

Steps:

• Peel and slice oranges crosswise. Arrange attractively in concentric cirles on a large circular platter. You may need to make more than one layer. Scatter over each layer some chopped dates and slivered almonds. Sprinkle lightly with orange flower water and cinnamon. Repeat the process with remaining layers. Chill before serving. Sprinkle the top lightly with more cinnamon before serving. * Purchase orange flower water in Lebanese, Indian or middle-eastern markets and some stores which carry gourmet products.

MOROCCAN ORANGE WALNUT SALAD

Steps:

• Combine lettuce, onions and radishes and chill. With a sharp knife remove peel and white membrane from oranges. Cut into bite-size segments. You should have 2 quarts. In a bowl, combine orange juice concentrate, water, honey and cinnamon. Let stand at room temperature 1 hour or longer in the refrigerator. Just before serving, stir vinegar into oranges. Toss lettuce with olive oil, then stir in the orange mixture. Sprinkle walnuts over and toss again.

MOROCCAN CARROT-BLOOD ORANGE SALAD

Steps:

• Heat oven to 425 degrees.
• Quarter the carrots lengthwise and cut each length crosswise into 2-inch chunks. With a mortar and pestle or using the side of a knife, lightly crush the cumin, coriander and fennel. Spread carrots on a large rimmed baking sheet and toss with 2 tablespoons oil, crushed spices, 3/4 teaspoon salt and cayenne. Transfer to oven and roast, tossing occasionally, until carrots are tender and caramelized, 30 to 40 minutes. Cool to room temperature.
• Meanwhile, grate zest of 1 orange into a small bowl. Whisk in garlic, remaining 1/4 teaspoon salt, and lemon juice. Whisk in 2 tablespoons oil.
• Slice the tops and bottoms from each orange. Stand each orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit. Hold oranges over a large bowl and slice away fruit between the membranes, releasing segments into the bowl.
• Toss carrots, arugula and olives into the bowl. Gently toss in dressing. Taste and add more salt and lemon juice if necessary.