Morrocan Tangerine and Olive Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/8 teaspoon cayenne pepper
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon white wine vinegar
- 1 1/2 teaspoons chopped fresh parsley
- Carbohydrate 18 g(6%)
- Fat 16 g(24%)
- Fiber 3 g(13%)
- Protein 2 g(3%)
- Saturated Fat 2 g(11%)
- Sodium 116 mg(5%)
- Calories 208
Preparation Using small sharp knife, cut peel and white pith from tangerines. Working over medium bowl, cut between membranes to release segments. Add olives to bowl. Whisk oil and next 4 ingredients in another medium bowl to blend. Add to tangerine mixture; toss to coat. Season tangerine mixture with salt and pepper. Divide lettuce among 4 plates. Top lettuce with tangerine mixture. Sprinkle salads with parsley.
Preparation Using small sharp knife, cut peel and white pith from tangerines. Working over medium bowl, cut between membranes to release segments. Add olives to bowl. Whisk oil and next 4 ingredients in another medium bowl to blend. Add to tangerine mixture; toss to coat. Season tangerine mixture with salt and pepper. Divide lettuce among 4 plates. Top lettuce with tangerine mixture. Sprinkle salads with parsley.
