Spiced Orange Salad

Mark Boughton
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 0 mins

This garlicky Moroccan salad features a spicy dressing over plump orange slices. Serve chilled or at room temperature with pork, beef or lamb.


3large seedless navel oranges
1tablespoon olive oil
1/2teaspoon salt
1/4teaspoon ground cinnamon
1/4teaspoon ground coriander
1/4teaspoon ground cumin
1 garlic clove, minced
2tablespoons chopped fresh cilantro


  1. Grate rind from 1 orange with a zester or citrus grater. Remove peel and pith from all oranges. Slice oranges into 1/2-inch-thick round slices; place in a small mixing bowl with zest.
  2. Combine remaining ingredients in another small bowl. Pour dressing over oranges and toss carefully. Arrange orange slices on salad plates and garnish with fresh cilantro.

Recipe by Cheryl Forberg, author of Stop the Clock! Cooking: Defy Aging—Eat The Foods You Love (Avery/Penguin, 2003).

Nutritional Info *per serving

  • Glycemic Load 3
  • Calories 40
  • Fat 2g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 0mg
  • Sodium 150mg
  • Potassium 90mg
  • Carbohydrate 7g
  • Fiber 1g
  • Sugars 4g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 50%
  • Calcium 2%
  • Iron 0%