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Orange and Walnut Salad
Preparation info
- Makes
4
servings - Difficulty
Easy
- Ready in
10 min
Appears in
By Mark Bittman
Published 2005
Morocco’s oranges are renowned for their distinctive sweetness, but they’re not common here. Use good California or Florida navels or clementines (you’ll need six or eight) instead. Removing the thin membranes from the individual segments is an optional refinement.
Ingredients
3 - Juice of
1 - Juice of
1
Method
- Peel the oranges with a knife, removing the peel and, if you like, the white membrane, then separate into segments.
- Whisk together the orange juice, lemon juice, sugar, cinnamon, salt, and oil. Toss with the lettuce; taste and adjust the seasoning. Serve topped with the orange pieces, walnuts, and cilantro.
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