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Friday, August 3, 2012

Armenian Orange Salad with Yogurt Sauce

It’s sweet-tart, simple to prepare, attractive, delicious, and healthy. What more can one ask of a refreshing citrus salad?
My version is an adaptation of the recipe, Narinchi Aghtsan, from Arto der Haroutunian’s “The Yogurt Cookbook”. The photo shows a single serving.

Armenian Orange Salad
Armenian Orange Salad with Yogurt Sauce
Serves 4
Ingredients:
4 oranges
2 Tbsp. chopped almonds, pecans, walnuts or pistachios

Yogurt Sauce Ingredients:
¼ - 1/3 cup plain yogurt
¼ tsp. vanilla, optional
1 – 2 Tbsp. powdered sugar (use the lesser amount of sugar for the ¼ c. amount of yogurt)
1 Tbsp. lemon juice

Garnishes: A dash of cinnamon, Zest of one orange
Directions:
1. Zest one of the oranges before slicing; set aside.
2. Using a serrated knife, pare the oranges, removing any seeds and as much of the white membrane (pith) as possible.
3. Slice the oranges into ¼ inch circles, and arrange them on a serving platter. Sprinkle the chopped nuts over the orange slices.
4. In a small bowl, mix together the yogurt, vanilla, powdered sugar, and lemon juice. If you prefer a thinner sauce, stir in a little bit of water at a time until the desired consistency is reached.
5. Drizzle the yogurt sauce over the orange slices; sprinkle with cinnamon and orange zest. Serve immediately as an accompaniment to poultry or fish, or on its own.

NOTE: For added interest, the original recipe suggests sprinkling 10 chopped, pitted dates onto the salad.


1 comment:

  1. Looks delicious, especially if you live in California and have an orange tree growing in your back yard!

    ReplyDelete