Best Moroccan Salad Dressing Recipes

MOROCCAN-SPICED LEMON DRESSING AND QUINOA-APRICOT -SPINACH SALAD

Steps:

• TO PREPARE THE DRESSING:.
• Whisk lemon juice, yogurt, honey, cumin, cinnamon and ginger in a small bowl until blended.
• Slowly whisk in oil so that the dressing becomes smooth and emulsified.
• Season with salt and pepper.
• TO PREPARE THE SALAD:.
• Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
• Heat oil in a medium saucepan over medium heat. Add garlic and cook, stirring constantly, until golden, about 1 minute. Add apricots and the quinoa; continue cooking, stirring often, until the quinoa has dried out and turned light golden, 3 to 4 minutes. Add water and salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until the quinoa is tender and the liquid is absorbed, 15 to 18 minutes.
• Transfer the quinoa to a medium bowl and toss with 1/3 cup of the Moroccan-Spiced Lemon Dressing. Let cool for 10 minutes.
• Just before serving, add tomatoes and onion to the quinoa; toss to coat. Toss spinach with the remaining 1/3 cup dressing in a large bowl. Divide the spinach among 4 plates. Mound the quinoa salad on the spinach and sprinkle with almonds.
• SERVING SIZE = 2 cups spinach with approximately 1 cup quinoa mixture.
• MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate the quinoa and dressing separately for up to 2 days.
• INGREDIENT NOTE: Quinoa is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting this grain before simmering enhances its flavor.
• TO TOAST NUTS: Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.

MOROCCAN SALAD OF RAW GRATED CARROTS/CITRUS CINNAMON DRESSING

Steps:

• Grate the carrots on the large holes of a box grater.
• Cook carrots for 2 minutes--optional step.
• Toss with only 1/4 cup of the dressing,.
• Garnish with nuts, raisins, and pine nuts if desired, and serve.

MOROCCAN SALAD DRESSING

Steps:

• Mix together all the ingredients and let sit for a while to allow the flavours to blend.

MOROCCAN SALAD DRESSING (VINAIGRETTE)

Steps:

• Mix together all the ingredients. Allow to sit for a couple of hours minimum to allow the flavors to marry.

MOROCCAN SALAD WITH CHARMOULA/CHERMOULA DRESSING

Steps:

• Saute vegetables in olive oil until tender.
• Add tempeh, paprika, and cumin and heat through.
• Add parsley and toss.
• Season with lemon juice, salt, and pepper.

CARROT SALAD WITH MOROCCAN DRESSING

Steps:

• Cut carrots diagonally into 1/2 " pieces.
• Place carrots in rapidly boiling water and cook for 4 minutes, drain, rinse with cold water and pat dry.
• In a large bowl, add the orange & lemon juices, honey, parpika, cumin and cinnamon.
• Next add in the carrots and toss, sprinkle with the mint, cilantro, parsley, sesame oil and sesame seeds.
• Season with salt and pepper and serve.
• Note: * To toast sesame seeds *.
• Place sesame seeds in a dry skillet and shake over medium high heat until lightly toasted. They cook quickly becareful not to burn them.

MIXED BEAN SALAD IN A MOROCCAN DRESSING

Steps:

• Mix all the beans together in a bowl.
• Heat 1 tbsp olive oil in a large frying pan.Add half the onion and all of the garlic, and cook gently for 5 minutes until the onion is soft.
• Add the spices and cook for 1 minute, stirring continuously. Let cool for 5 minutes.
• Add the spice mix to the beans and stir well. Add the cucumber, tomatoes and remaining onion.
• Whisk together the remaining olive oil and lemon juice and pour over the bean salad.
• Leave to marinade if you can, as this will enhance the flavours.

MOROCCAN SALAD WITH CILANTRO ORANGE DRESSING

Steps:

• ook the bulgur according to package directions, adding the dates and salt just at the end of the cooking time. This helps soften the dates a bit and gives the bulgur good flavor. Cool the bulgur for 20-30 minutes for a cold salad.
• In a food processor, combine all the dressing ingredients except the cilantro. Puree until smooth, removing any pieces of orange that can't be broken down any further. Add the cilantro to the smooth mixture, pulse a few times, and set aside
• Toss the cooled bulgur and dates mixture with the other salad ingredients. Drizzle or toss with the dressing. Serve immediately.
• Can sub mint in place of cilantro and it's deeelish.

MOROCCAN SALAD WITH ORANGE CILANTRO DRESSING

Steps:

• Cook the bulgur according to package directions, adding the dates and salt just at the end of the cooking time. This helps soften the dates a bit and gives the bulgur good flavor. Cool the bulgur for 20-30 minutes for a cold salad.
• In a food processor, combine all the dressing ingredients except the cilantro. Puree until smooth, removing any pieces of orange that can't be broken down any further. Add the cilantro to the smooth mixture, pulse a few times, and set aside.
• Toss the cooled bulgur and dates mixture with the other salad ingredients. Drizzle or toss with the dressing. Serve immediately.
• Notes
• I've also used mint in place of cilantro and it's deeelish.