Moroccan-Spiced Oranges

4 Ratings
3 Reviews

"Simple to prepare, this salad is a light and refreshing way to end a meal. The cinnamon-orange combination is a great one. You can also serve this over ice cream or frozen yogurt." -Liz Brown, Portland, OR

By Liz Brown, Portland, OR

Recipe by Cooking Light June 2006

Gallery

Credit: Lee Harrelson

Recipe Summary

Yield:

4 servings (serving size: about 1/2 cup)

Nutrition Info

Ingredients

2 ½ cups orange sections, cut into 1/2-inch pieces (about 6)
¼ cup slivered almonds
2 ½ tablespoons chopped pitted dates (about 4)
1 tablespoon powdered sugar
1 tablespoon fresh lemon juice
¼ teaspoon ground cinnamon
Ground cinnamon (optional)
Grated orange rind (optional)

Directions

Step 1
Combine first 6 ingredients in a medium bowl, tossing to combine. Cover; chill 20 minutes. Garnish with cinnamon and rind, if desired.

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Nutrition Facts

Per Serving:

167 calories; calories from fat 19%; fat 3.6g; saturated fat 0.3g; mono fat 2.2g; poly fat 0.9g; protein 3g; carbohydrates 35g; fiber 5.3g; iron 0.7mg; calcium 81mg.

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marianneke

03/24/2014

Loved this. Simple and ideal to end a maroccan meal. Added a little cardamom and served with greek yoghourt

Marla78

11/24/2011

So easy!! We had it for a lighter thanksgiving dessert and it was a big hit!

LaurieHorrocks

05/11/2009

Yummy! My kids picked out the dates, but I loved the combination. The color of the salad is very pretty. Would be a great for a picnic or buffet.

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