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Moroccan Orange and Olive Salad

From the book The Hadassah Everyday Cookbook by
Serves 4


4 oranges (Valencia or blood oranges)
¼ cup oil-cured black olives, pitted and halved
2 Tbsp. red-wine vinegar
2 Tbsp. honey
1 garlic clove, minced
¼ cup chopped flat-leaf parsley
1 tsp. paprika
½ tsp. cumin (optional)
3 Tbsp. olive oil
~ Sea salt and freshly ground pepper


  1. Peel the oranges, removing as much of the pith as possible, then slice horizontally into ¼-inch rounds. Arrange the orange slices on a serving platter and scatter with the olives.
  2. In a medium bowl, whisk together the vinegar, honey, garlic, parsley, paprika, cumin (if using), and olive oil. Drizzle the dressing over the oranges and olives, followed by a sprinkling of sea salt and pepper to taste.

This content is from the book The Hadassah Everyday Cookbook by Leah Koenig.

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