Potato Salad with Tomatoes and Capers, Pantelleria Style
Potato Salad with Tomatoes and Capers, Pantelleria Style
February 15, 2021
Bordering both the Mediterranean Sea and Atlantic Ocean, however, Morocco offers a wonderful array of flavors from the sea.
Moroccan-Style Grilled Tuna (Samak bil chermoula) – Gluten-free
February 24, 2021
Carrot, Date, and Orange Salad by Amy Riolo The carrot, date, and orange Salad refreshing salad is from The Mediterranean Diabetes Cookbook. It is a Moroccan favorite which makes the most out of three widely used ingredients. In the countryside where orange orchards are common, families press their own orange oil to make orange blossom water. In the United States, orange blossom water can be found in specialty stores. Even children will love the unique combination of soft and crunchy textures and sweet and sour tastes in this salad. Both the salad and dressing can be made in advance, and stored separately in the refrigerator. Pour dressing over salad just before serving. Serves 8 Serving Size: 3/4 cup Ingredients: 4 cups baby spinach 2 medium carrots, peeled and grated 1 navel orange, peeled and cut into segments 1/4 cup pitted dates Juice of 1 orange Juice of 1 lemon 1 teaspoon orange blossom water Freshly ground pepper, to taste Preparation: Arrange spinach on the bottom of a large serving dish. Scatter carrots on top of lettuce. Arrange oranges on top of carrots. Arrange dates around the top. Make dressing by whisking orange juice, lemon juice, orange blossom water, and freshly ground pepper together in a small bowl. Set aside. Drizzle dressing over the salad. Serve immediately. Healthy Living Tradition: Follow nature’s lead when making healthy changes to your diet.  The rule of thumb is “if it grows together, it goes together”.  In season fruits and vegetables can be combined in many delicious and unique ways.

Carrot, Date, and Orange Salad

by Amy Riolo

The carrot, date, and orange salad refreshing salad is from The Mediterranean Diabetes Cookbook. It is a Moroccan favorite which makes the most out of three widely used ingredients. In the countryside where orange orchards are common, families press their own orange oil to make orange blossom water. In the United States, orange blossom water can be found in specialty stores.

Even children will love the unique combination of soft and crunchy textures and sweet and sour tastes in this salad. Both the salad and dressing can be made in advance, and stored separately in the refrigerator. Pour dressing over salad just before serving.

Serves 8
Serving Size: 3/4 cup

Ingredients:

  • 4 cups baby spinach
  • 2 medium carrots, peeled and grated
  • 1 navel orange, peeled and cut into segments
  • 1/4 cup pitted dates
  • Juice of 1 orange
  • Juice of 1 lemon
  • 1 teaspoon orange blossom water
  • Freshly ground pepper, to taste

Preparation:

  1. Arrange spinach on the bottom of a large serving dish. Scatter carrots on top of lettuce. Arrange oranges on top of carrots. Arrange dates around the top.
  2. Make dressing by whisking orange juice, lemon juice, orange blossom water, and freshly ground pepper together in a small bowl. Set aside.
  3. Drizzle dressing over the salad. Serve immediately.

Healthy Living Tradition:

Follow nature’s lead when making healthy changes to your diet.  The rule of thumb is “if it grows together, it goes together”.  In season fruits and vegetables can be combined in many delicious and unique ways.