This refreshing salad is a Moroccan favorite that 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.
- 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
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.
Recipe reprinted with permission from “The Mediterranean Diabetes Cookbook” by Amy Riolo.