Orange and Date Salad (Moroccan)

• 6 navel oranges
• 2 teaspoons orange blossom water
• 8 dates, pitted and thinly sliced lengthwise
• 3 ounces slivered almonds, lightly toasted
• 1 tablespoon of fresh mint, shredded
• 14 teaspoon ras el hanout spice mix (or cinnamon if not available)

1. Peel the oranges, removing all the pith.
2. Section them by cutting away all the membranes.
3. Place the segments in a bowl and squeeze the juice from the remainder of the orange over them.
4. Add the orange blossom water and stir gently to combine.
5. Cover with plastic wrap and refrigerate until chilled.
6. Place the segments and the juice on a large flat dish and scatter the dates and almonds over the top.
7. Sprinkle the mint and ras el hanout over the orange segments.
8. Serve chilled.

oranges, orange blossom water, dates, mint, hanout spice mix

Taken from www.food.com/recipe/orange-and-date-salad-moroccan-505750 (may not work)