Moroccan-Style Salad

35 4 servings, 1/4 recipe each
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4 servings, 1/4 recipe each

Wonderful flavours and colours come together in this beautiful salad.

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What You Need

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Make It

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  • Cook cumin and coriander seeds in small skillet on medium heat 2 min. or just until toasted and fragrant, stirring constantly. Cool slightly.
  • Place seeds in small resealable plastic bag. Crush seeds with rolling pin; place in medium bowl. Add onions, olives, mint, vinaigrette, orange juice and sugar; mix well. Pour over oranges in medium bowl; toss until evenly coated.
  • Cover platter with lettuce; top with orange and tomato slices, arranging slices alternately on platter. Drizzle with any vinaigrette mixture remaining in bowl.


Substitute chopped green olives for the Kalamata olives, and/or torn mixed salad greens or baby spinach for the romaine.


  • 4 servings, 1/4 recipe each

Nutritional Information

Serving Size 4 servings, 1/4 recipe each
Calories 140
% Daily Value
Total fat 5g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 270mg
Carbohydrate 25g
Dietary fibre 5g
Sugars 14g
Protein 3g
Vitamin A 70 %DV
Vitamin C 150 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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