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Orange and Radish Salad with Cinnamon Vinaigrette


Egyptian Food and Recipes

Makes 6 (1 cup) servings

 


 

INGREDIENTS

 

 

Vinaigrette

 

1/3 cup olive oil

1/4 cup lemon juice

2 tablespoons orange juice

2 1/2 teaspoons sugar

1 teaspoon McCormick Ground Cinnamon

1/2 teaspoon McCormick Ground Cumin

1/8 teaspoon McCormick Ground Red Pepper

1/8 teaspoon salt

 

 

Salad

 

 

3 seedless oranges, peeled and thinly sliced

1 bunch fresh radishes, thinly sliced (about 1 cup)

1 package (6 ounces) baby spinach or 6 cups torn spinach

1/4 cup sliced almonds, lightly toasted

 

 

 

DIRECTIONS

 


In a small bowl, blend vinaigrette ingredients. Set aside.

In a large bowl, combine all salad ingredients except almonds.

Just before serving, toss half of vinaigrette with salad mixture. Sprinkle with almonds. Serve remaining vinaigrette at the table.

 

Last Updated: June 7th, 2011

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