email this pageIngredients
3 large seedless navel oranges
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 garlic cloves, minced
2 tablespoons chopped fresh cilantro
Instructions
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 garlic cloves, minced
2 tablespoons chopped fresh cilantro
1. Clean and rinse oranges; dry well. Remove peel from 1 orange with a zester or citrus grater. Remove peel and pith from all oranges. Slice oranges into ˝-inch-thick round slices; place in a small mixing bowl with zest.
2. Combine remaining ingredients in another small bowl. Pour dressing over oranges and toss carefully. Arrange orange slices on salad plates and garnish with fresh cilantro. Serves 8.
"Relish the Healthy Table," May 2006. Recipe by Cheryl Forberg, R.D., an antiaging nutrition expert and the author of Stop the Clock! Cooking: Defy Aging—Eat The Foods You Love (Avery/Penguin, 2003). For more recipes, visit her website: www.stoptheclockcooking.com.
Nutritional Information
2. Combine remaining ingredients in another small bowl. Pour dressing over oranges and toss carefully. Arrange orange slices on salad plates and garnish with fresh cilantro. Serves 8.
"Relish the Healthy Table," May 2006. Recipe by Cheryl Forberg, R.D., an antiaging nutrition expert and the author of Stop the Clock! Cooking: Defy Aging—Eat The Foods You Love (Avery/Penguin, 2003). For more recipes, visit her website: www.stoptheclockcooking.com.
Per serving: 140 calories, 6g fat, 2g prot., 23g carbs., 4g fiber, 150mg sodium.
