MOROCCAN CARROT AND ORANGE SALAD
Moroccan Carrot and Orange Salad can be served as part of the fresh salads served at lunch time around a main dish. It can also be served for dessert and in this case the addition of some orange wedges and a generous pinch of cinnamon will be very appreciated. Always serve this salad cold.
Provided by Nada Kiffa | Taste of Maroc
Time 1h10m
Number Of Ingredients 8
Steps:
- Mix all ingredients. Place in the fridge for at least 1 hour.
- Serve cold. Garnish if desired with extra cinnamon.
Nutrition Facts : Calories 103 kcal, Carbohydrate 24 g, Protein 1 g, Sodium 103 mg, Fiber 4 g, Sugar 16 g, ServingSize 1 serving
MOROCCAN CARROT-BLOOD ORANGE SALAD
Here, blood orange segments are tossed into a salad of roasted carrots, salty olives and freshly ground spices - a refreshing, satisfying and stunning dish with sunset colors.
Provided by Melissa Clark
Categories weekday, salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees.
- Quarter the carrots lengthwise and cut each length crosswise into 2-inch chunks. With a mortar and pestle or using the side of a knife, lightly crush the cumin, coriander and fennel. Spread carrots on a large rimmed baking sheet and toss with 2 tablespoons oil, crushed spices, 3/4 teaspoon salt and cayenne. Transfer to oven and roast, tossing occasionally, until carrots are tender and caramelized, 30 to 40 minutes. Cool to room temperature.
- Meanwhile, grate zest of 1 orange into a small bowl. Whisk in garlic, remaining 1/4 teaspoon salt, and lemon juice. Whisk in 2 tablespoons oil.
- Slice the tops and bottoms from each orange. Stand each orange on a flat surface and slice away the rind and pith, top to bottom, following curve of the fruit. Hold oranges over a large bowl and slice away fruit between the membranes, releasing segments into the bowl.
- Toss carrots, arugula and olives into the bowl. Gently toss in dressing. Taste and add more salt and lemon juice if necessary.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 12 grams, Carbohydrate 28 grams, Fat 15 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 607 milligrams, Sugar 18 grams
MOROCCAN CARROT SALAD WITH ORANGE AND MINT
This Moroccan carrot salad with orange in mint is an easy take on a classic Moroccan salad. Made with shredded, raw carrots and orange segments it's fresh and tasty.
Provided by Amber
Categories Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Add the olive oil, cinnamon, cumin, salt, pepper, honey, and orange juice into a medium-sized mixing bowl. Use a wire whisk to blend well, until the salt is dissolved. The dressing will be a dark brown color because of the cumin and cinnamon.
- Taste the dressing with a fork and adjust the ingredients if you want it a little more sweet (honey) or fruity (orange juice).
- Add the shredded carrots and fresh orange pieces and stir with a rubber spatula to blend the salad.
- Top with fresh mint leaves before serving.
Nutrition Facts : Calories 107 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 105 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
GRATED CARROT SALAD WITH DATES AND ORANGES
The influences here are Moroccan. The orange juice brings out the sweetness of the carrots. The juices combine in a delectable way, the salad sweetened all the more by the dates and cinnamon.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, quick, salads and dressings, appetizer
Time 10m
Yield Serves 4
Number Of Ingredients 8
Steps:
- In a large bowl combine the carrots and dates.
- Whisk together the lemon juice, orange juice, salt, cinnamon and olive oil. Toss with the carrots.
- Remove the peel and pith from one of the oranges. Cut the sections away from between the membranes, holding the orange above the bowl to catch juice. Cut the orange sections into halves or thirds, depending on the size, and toss with the carrots. Transfer to a platter or a wide bowl.
- Slice the remaining orange or oranges into thin rounds. Cut the rounds in half, and arrange in an overlapping ring around the carrots. Sprinkle a little more cinnamon over the carrots and oranges, and serve.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 7 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 634 milligrams, Sugar 46 grams
MOROCCAN CARROT AND DATE SALAD
From Whole Foods Market. Love this stuff! The cooking time is simply soaking & marinating time (like travel time to the party).
Provided by Busters friend
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put dates in a small bowl. Pour lemon and orange juice over dates and leave to soak for 15 minutes.
- Drain dates, reserving juice mixture. Combine dates with carrots in a mixing bowl.
- Stir garlic, cinnamon, cumin, coriander, paprika and salt into reserved juice mixture. Gradually drizzle olive oil into juice-spice mixture, whisking constantly. Pour dressing over carrots and dates and stir well to coat. Stir in mint and parsley.
- Allow to sit an hour at room temperature before serving.
Nutrition Facts : Calories 182.1, Fat 7.2, SaturatedFat 1, Sodium 372, Carbohydrate 30.6, Fiber 5.4, Sugar 20.7, Protein 2
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