Moroccan Orange-Walnut Salad Recipe
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Ingredients
- 4 heads lettuce, romaine or other dark
- 9 oz thinly sliced red onions
- 1 lb thinly sliced radishes
- 6 lbs oranges
- 1 cups thawed orange juice concentrate
- 1 1/2 cups water
- 1/3 cups honey
- 1 tsp cinnamon
- 2/3 cups finely chopped walnuts
- 1/4 cups rice vinegar
- 6 Tbsp olive oil
Directions
- Wash and dry lettuce well. Combine with 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 tempurature 1 hour, or longer in the refrigerator.
- Toast walnuts in a shallow pan at 300 degrees for 10 minutes and set aside.
- Just before serving, stir vinegar into oranges. Toss lettuce with olive oil, then stir in the orange mixture. Sprinkle walnuts over and toss again.
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