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Recipe: Citrus Salad With Dates and Walnuts

Serves 4

½ cup chopped dates

Boiling water

4 tablespoons blood orange or Clementine juice

2 tablespoons olive oil

1 teaspoon white wine vinegar

1/8 teaspoon ground cumin, optional

Salt to taste

¼ red onion, thinly sliced

1 cup Clementine, blood orange or red grapefruit segments

5 cups salad greens

½ cup walnuts, toasted and chopped

In a heatproof bowl, cover the dates with boiling water; let sit for 5 minutes. Strain, reserving 1 teaspoon of the liquid. Place the reserved liquid in a bowl and add the juice, olive oil, vinegar, cumin and salt to taste. Add the dates, onion and Clementine segments; toss with greens and nuts and serve.

Adapted from Everyday with Rachael Ray magazine, December 2012 issue


Light, bright eating: Citrus fruit is near its peak of deliciousness and ready to perk up warm, winter dishes

Tuesday, January 22, 2013

Things are looking bright and sunny in local grocery stores, thanks to the sweet citrus selection this time of year. And after weeks of heavy holiday meals, it’s time to lighten the load with citrus. Eating more fruit is a great way to kick the new year off on a healthy note and cook in season. It’s near peak season …

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