MOROCCAN-STYLE CARROT SALAD
Simple, unique, and flavorful is what this Moroccan carrot salad is all about! Tender cooked carrots are tossed with fresh herbs and warm Moroccan spices like cumin and harissa, then dressed in lemon juice, extra virgin olive oil. The final touch, a sprinkle of toasted sesame seeds!
Provided by The Mediterranean Dish
Categories Salad
Time 30m
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add carrots and cook for about 20 minutes until nice and tender. Drain.
- Transfer the cooked carrots immediately to a large mixing bowl. And while nice and warm, season with a dash kosher salt, and the spices (harissa spice, cumin, coriander and paprika.) Add minced garlic, celery, cilantro, lemon juice and extra virgin olive oil.
- If you like, add a sprinkle of toasted sesame seeds. Give the carrot salad a good toss to combine. Set the carrot salad aside for a bit before serving (it's best served at room temperature.)
Nutrition Facts : Calories 144 calories, Sugar 7.4 g, Sodium 114.6 mg, Fat 9 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 16.2 g, Fiber 5 g, Protein 2.2 g, Cholesterol 0 mg
INCREDIBLE, SIMPLE FRENCH CARROT SALAD
Recipe video above. This carrot salad will surprise you - it's so simple, yet so incredibly delicious! I'd go as far as to say it's can't-stop-eating-it good (and that's a big call to make about a salad!) It's a slight riff on a classic French Carrot Salad (which is typically dressed much more lightly with just lemon and olive oil). At the risk of offending an entire nation - this is tastier! ????
Provided by Nagi
Time 10m
Number Of Ingredients 9
Steps:
- Grate the carrot use a standard box grater (or the shredder attachment of food processor). Aim for strands about 4cm/1.5" long.
- Place in a bowl with green onion and parsley.
- Shake Dressing ingredients in a jar. Pour over carrot, toss then serve.
Nutrition Facts : Calories 125 kcal, Carbohydrate 9 g, Protein 1 g, Fat 10 g, SaturatedFat 1 g, Sodium 286 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
MOROCCAN SPICY CARROT SALAD
Carrots are cut into thin, round pieces and cooked with the spices.
Provided by malak
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Combine carrots, water, garlic, olive oil, paprika, cayenne pepper, salt, and black pepper in a shallow pan; bring to a boil over medium-high heat and cook until carrots are tender and water evaporates, about 20 minutes.
- Stir vinegar and cumin through the carrot mixture.
- Remove the pan from heat and set aside to allow salad to cool to room temperature.
- Garnish with cilantro to serve.
Nutrition Facts : Calories 74.1 calories, Carbohydrate 7.9 g, Fat 4.8 g, Fiber 2.3 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 56.4 mg, Sugar 3.6 g
ROAST CARROT & AVOCADO SALAD WITH ORANGE & LEMON DRESSING
With loads of spices, seeds, yoghurt and a delicious citrus dressing, this avocado salad's a winner
Provided by Jamie Oliver
Categories Healthy lunchbox Jamie at Home Vegetables Christmas Fruit Healthy meals Mains
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- If you're going to use cooked carrots in a salad you've got to make it with some attitude! This fantastic Moroccan-style salad combines roast carrots with avocados - and because they have the same texture in your mouth, I thought I'd add the chargrilled flavour and crunch of toasted ciabatta to round things off. With spices, seeds, yoghurt and a delicious citrus dressing, you've got a winner.
- Preheat the oven to 180°C/350°F/gas 4. Parboil your carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting tray. You should flavour them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chillies, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavours. Add enough extra virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the tray, coating them well. Add the orange and lemon halves, cut-side down. These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden. While the carrots are roasting, halve and peel your avocados, discarding the stones, then cut them into wedges lengthways and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or griddle your ciabatta slices.
- Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of yoghurt, sprinkle over your toasted seeds and drizzle over some extra virgin olive oil.
Nutrition Facts : Calories 433 calories, Fat 33 g fat, SaturatedFat 6 g saturated fat, Protein 9.5 g protein, Carbohydrate 25.9 g carbohydrate, Sugar 14.1 g sugar, Sodium 1.41 g salt, Fiber 7.8 g fibre
MOROCCAN RAW CARROT SALAD
Bright in color and flavor: a fresh salad of shredded carrots, dressed with olive oil, lemon juice and Moroccan spices. A healthy side dish that goes with everything.
Provided by Panning The Globe
Categories Salad
Time 15m
Yield 10
Number Of Ingredients 11
Steps:
- Put shredded carrots and chopped parsley in a large bowl
- Whisk lemon juice and spices. Keep whisking while slowly adding the olive oil to emulsify the ingredients.
- Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!
- Note: This salad can be stored in an airtight container in the fridge for several days.
Nutrition Facts : Calories 91 calories, Sugar 4.6 g, Sodium 297.9 mg, Fat 5.9 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 9.9 g, Fiber 2.8 g, Protein 1.1 g, Cholesterol 0 mg
MOROCCAN CARROT SALAD WITH LEMON DRESSING
A fresh and crunchy salad of matchstick carrots, toasted almonds, and sweet currants tossed with a sweet/tart lemon and olive oil based dressing... Moroccan flavors sing in my Moroccan Carrot Salad With Lemon Dressing! This is a tasty and quick side dish with a grilled chicken breast, or a perfect light lunch topped with crumbled feta cheese.
Provided by Tamara Andersen
Categories Side Dishes
Time 15m
Number Of Ingredients 18
Steps:
- If currants are at all dry, cover with very hot water until they soften up a bit. Drain well before adding to the salad.
- Toast the almonds, chop the cilantro and scallions.
- Add the dressing ingredients to a personal blender or food processor. Blend until smooth. Set aside.
- To a medium salad bowl, add the matchstick carrots, currants, toasted almonds, scallions, and cilantro.
- Toss with the lemon dressing.
- Garnish as desired and enjoy!
Nutrition Facts : Calories 232 kcal, Carbohydrate 19 g, Protein 3 g, Fat 17 g, ServingSize 1 serving
THE BEST MOROCCAN CARROT SALAD
A great side-dish that takes minutes to prepare, our Moroccan carrot salad has a beautiful presentation and it can be served with a casual supper or formal holiday meals.
Provided by Vicky & Ruth
Categories Side dish
Time 55m
Number Of Ingredients 8
Steps:
- Slice the carrots into 3/4" rounds (cut them in half lengthwise as you get to the thicker part. The goal is to have all the carrots be approximately the same size, so they can cook evenly)
- Place carrots in a medium size pot, add water so it covers about 2" above the carrots and the salt. Bring to a boil and reduce the heat slightly so they can keep boiling. Cook for 45 minutes or until the carrots are tender, but not mushy (See note 3)
- Drain them well, transfer them to large bowl and immediately add the lemon juice, olive oil, paprika, cumin and sumac and toss well. Add the chopped cilantro or parsley, toss again and refrigerate until ready to serve (see note 4)
Nutrition Facts : ServingSize 1/2 cup, Calories 71 calories, Sugar 3.6, Sodium 631, Fat 5, SaturatedFat 0.7, UnsaturatedFat 4, Carbohydrate 7.4, Fiber 2, Protein 0.7
MOROCCAN CARROT SALAD
A flavorful, easy to prepare carrot salad with Moroccan spices.
Time 26m
Number Of Ingredients 10
Steps:
- In a large, deep skillet, add carrots and barely cover with water. Season with a pinch of Kosher salt. Cook over medium-high heat until the carrots begin to soften, 10 to 12 minutes. Reserve cooking liquid. Remove the carrots and set aside. To the reserved cooking liquid, add the orange juice, lemon juice, cumin, pepper minced garlic clove, add to the cooking liquid, and bring to a simmer. Reduce until syrupy, 10 minutes. Meanwhile, when the carrots are cool enough to handle, cut into rustic chunks and set aside in a bowl. Remove syrupy mixture from the heat and add olive oil to create a vinaigrette. Put all ingredients in a bowl and mix. Toss and garnish with mint. Serve and enjoy!
MOROCCAN RAW CARROT SALAD
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also used them as a component of cooked dishes, but sometimes added grated or minced raw carrots as a minor ingredient to various salads.
Provided by Gil Marks
Categories Salad Vegetable Appetizer Side No-Cook Quick & Easy Carrot Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 5 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
- VARIATIONS
- Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above. **Moroccan Carrot-Orange Salad (Shlata Chizo):**Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey. **Turkish Carrot Salad with Yogurt (Havuc Salatasi):**Substitute 1 cup plain yogurt for the lemon juice.
MOROCCAN CARROT AND ORANGE SALAD
Steps:
- Add the salad ingredients to a medium bowl.
- Combine the dressing ingredients in a small jar and shake well.
- Pour the dressing over the salad and toss well to coat. Serve immediately or cover and refrigerate until ready to serve.
Nutrition Facts : Calories 182 kcal, Carbohydrate 22 g, Protein 2 g, Fat 11 g, SaturatedFat 2 g, Sodium 68 mg, Fiber 4 g, Sugar 14 g, UnsaturatedFat 9 g, ServingSize 1 serving
MOROCCAN CARROT SALAD WITH CINNAMON
This Moroccan Carrot Salad is a simple and easy recipe that can be made in only a few minutes! This recipe uses a citrus cinnamon dressing that adds great flavor.
Provided by Victoria Luma
Number Of Ingredients 9
Steps:
- Combine grated carrots, dried raisins, or cherries in a large mixing bowl and set aside.
- Combine orange juice, lemon juice, orange zest, brown sugar, salt and cinnamon in the bowl of a mixer. Mix on medium speed, using a wire whip, until well blended. Or, with a whisk, mix by hand in a mixing bowl.
- Slowly add the olive oil while mixing; whisk until well combined.
- Pour the citrus cinnamon dressing over the grated carrot mixture and mix until carrots are well coated with dressing.
- Serve chilled.
Nutrition Facts : ServingSize 0.25 cup, Calories 67 kcal, SaturatedFat 0.68 g, Sodium 66.84 mg
MOROCCAN CARROT SALAD
This is a very simple Moroccan carrot salad often served with several other salads before the main meal.
Provided by Amanda Mouttaki
Time 20m
Number Of Ingredients 6
Steps:
- Peel the carrots and remove the ends.
- Boil a pot of water and add the carrots. Cook for 12-15 minutes until carrots are soft to bite through but not mushy.
- Drain the hot water and immediately put carrots into a bowl of cold, ice water.
- In a bowl whisk together the vinegar, olive oil, salt, pepper, and garlic.
- Cut the carrots into rounds of similar size.
- Dress the salad with the dressing. They should not be swimming in liquid, only add enough to lightly coat the carrots.
- Serve cold or at room temperature.
Nutrition Facts : Calories 0 calories, Fat 0 grams fat
MOROCCAN CARROT SALAD
Moroccan carrot salad is quick, easy and scrumptious. This salad made with tender steamed carrots and flavored with spices and herbs is as delicious as it looks.
Provided by Roxana Begum
Categories Salad
Number Of Ingredients 17
Steps:
- Slice carrots into uniform sized medallions or rounds. If the carrots are thicker, cut them into half before slicing.
- Place carrot slices in the top basket of a steamer and steam the vegetable for about 10 to 15 minutes until quite tender but still retaining shape. Make sure they don't over cook and fall apart.Tip: Alternatively, boil carrot slices in a large pot of salted water for 20 minutes and drain very well.
- While the carrots are cooking, take a large mixing bowl and whisk olive oil, lemon juice, honey, grated garlic, paprika, sumac, ground cumin, ground coriander, cinnamon or cardamom, black pepper and salt.
- Then add the warm carrot slices, cilantro, parsley, green onions and toss it all together. Sprinkle with sesame seeds.
- Serve the salad warm or at room temperature.
Nutrition Facts : ServingSize 1 Cup, Calories 129 kcal, Carbohydrate 14 g, Protein 2 g, Fat 8 g, SaturatedFat 1 g, Sodium 299 mg, Fiber 4 g, Sugar 7 g
MOROCCAN CARROT & BEET SALAD
You will love this Moroccan carrot salad with beets, spices, herbs and toasted nuts. It's colourful, flavorful and nutritious and is great as a side dish with meat, fish or plant-based protein.
Provided by Irena Macri
Categories Side
Time 20m
Yield 4
Number Of Ingredients 16
Steps:
- Place diced apricots in a large mixing bowl and pour over the lemon and orange juice. Soak for a few minutes.
- Add grated carrots and beetroot, then sprinkle with grated garlic, spices, and salt. Add the olive oil, nuts, spring onions and fresh coriander.
- Combine well until all ingredients are mixed through. Serve with extra coriander, spring onions and nuts on top.
- Dried fruit, warm spices, lemon and herbs are very characteristic of Moroccan and North African cuisines (and Middle Eastern too) and that's exactly what you'll be getting in this amazing carrot and beet salad. It's made as slaw with grated veggies and dressed with citrus juices, a touch of garlic, spices and olive oil. Spring onions and coriander add a bit of freshness to the salad, while toasted nuts add a little crunch and protein.
Nutrition Facts : ServingSize 1-2 cups, Calories 234 calories, Sugar 10.5 g, Sodium 373 mg, Fat 18.4 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 17.7 g, Fiber 4.7 g, Protein 3.6 g, Cholesterol 0 mg
BEETROOT & CARROT SALAD WITH MOROCCAN DRESSING
This Beetroot & Carrot Salad with Moroccan Dressing is packed full of healthy and delicious ingredients, which you can enjoy as a stand alone meal or serve it to your guests at your next dinner party.
Provided by Irena Macri
Categories Soup & Salad
Time 15m
Number Of Ingredients 16
Steps:
- Prepare salad. Place the chopped apricots in a large mixing bowl and pour over the lemon and orange juice.cAdd the carrots and beetroot and sprinkle with garlic, spices, salt, nuts and coriander.
- Add oil. Drizzle over with olive oil.
- Mix well. Combine well until all ingredients are mixed through.
- Serve. Serve with extra coriander, green onion and nuts over top.
Nutrition Facts : Calories 252 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 375 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
MOROCCAN CARROT SALAD
Provided by juli
Time 20m
Number Of Ingredients 12
Steps:
- Finely grate carrots and place in large bowl. Add shallots, parsley, and raisins.
- Then add olive oil, salt, garlic powder, cumin, coriander, cayenne pepper and black pepper. Mix to combined.
- Serve immediately OR let it sit in the fridge for a while because the flavors just get better with time!
CARROT SALAD WITH MOROCCAN DRESSING
This recipe has been submitted for play in ZWT9 - Morocco. This recipe is from cookbook: More HeartSmart Cooking With Bonnie Stern. This lovely salad has a big punch of flavor. You will be left smiling. Toasting the sesame seeds really enhances the flavor.
Provided by Baby Kato
Categories Salad Dressings
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
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.
SPICED MOROCCAN CARROT SALAD
Steps:
- Cook the carrot slices in well-salted boiling water, just until al dente, about 3 to 5 minutes. The carrots should be softened but still firm. Drain well.
- While the carrots are cooking, in a large mixing bowl, whisk together the olive oil, honey, lime juice, cumin powder, ginger, 1/4 teaspoon kosher salt and 12 turns of fresh black pepper.
- Add the drained carrots to the honey lime dressing. Add the fresh herbs, and stir to combine. Taste for seasoning.
- Let the carrots marinate in the dressing for about 10 to 15 minutes, tossing occasionally so that all the liquid evenly coats and absorbs into the carrots. Serve slightly warm or at room temperature, maybe with a little more fresh herbs as a garnish.
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
MOROCCAN CARROT SALAD
Steps:
- Preheat the oven to 200ºC/400ºF
- Trim the carrots and cut into 3-inch batons. Arrange on a baking tray and season with salt & freshly geround black pepper, then toss in the olive oil to coat al the carrots. Roast for 30 minutes, turning once after 15 minutes. Remove from oven and let them cool completely.
Nutrition Facts : Calories 198 kcal, Carbohydrate 12 g, Protein 2 g, Fat 17 g, SaturatedFat 2 g, Sodium 65 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
More about "carrot salad with moroccan dressing food"
MOROCCAN CARROT SALAD WITH SPICY LEMON DRESSING RECIPE ...
From foodandwine.com
5/5 Total Time 45 minsServings 20
- In a large bowl, whisk the harissa with the lemon juice. Gradually whisk in the olive oil and season with salt and pepper.
- Add the carrots, raisins, parsley and feta to the dressing and toss well. Serve lightly chilled or at room temperature.
MOROCCAN CARROT SALAD RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine MediterraneanCategory Side Dish, SaladServings 4Total Time 15 mins
- In a salad bowl, add grated carrots, and half of the dressing with walnuts and raisins. Toss well to coat carrots in dressing. Refrigerate until ready to use. Mix in remaining dressing and chopped herbs before serving. Enjoy!
MOROCCAN CARROT SALAD - HEALTHY FOOD GUIDE
From healthyfood.com
- 2 In a separate bowl whisk together dressing ingredients. Just before serving, toss dressing through.
FOUR MOROCCAN SALAD RECIPES | FOOD | THE GUARDIAN
From theguardian.com
Estimated Reading Time 3 mins
MOROCCAN CARROT SALAD {PACKED WITH FLAVOR!} - CHELSEA'S ...
From chelseasmessyapron.com
5/5 (3)Total Time 50 minsCategory Salad, VegetarianCalories 620 per serving
- Preheat the oven to 400 degrees F. Position oven racks to the middle two positions. Toss together the seasonings: chili powder, cumin, ground turmeric, garam masala, salt, ground cinnamon, and cayenne pepper in a small bowl. Stir to combine.
- In a Mason jar, add in the olive oil, lemon zest and juice, orange zest and juice, honey, and 1 tablespoon seasoning mix. Add any leftover seasoning mix to the cooked couscous. Put the lid on the Mason jar and shake dressing to combine. Taste and add additional salt if needed.
INSPIRALIZED: MOROCCAN SPIRALIZED CARROT SALAD
From inspiralized.com
Reviews 11Total Time 20 minsEstimated Reading Time 5 mins
- Place a large skillet over medium-high heat. Once the skillet is heated, add the carrot noodles. Toss until fully wilted, about 7 minutes.
- Meanwhile, in a small bowl, whisk together the ingredients for the dressing. Once carrots are wilted, add the dressing and raisins and toss well to combine, letting cook another 2-3 minutes to let the carrot noodles soak up the flavors.
ROASTED CARROT AND AVOCADO SALAD WITH CITRUS DRESSING ...
From foodandwine.com
4/5 Total Time 50 minsServings 6
- Preheat the oven to 375°. Bring a deep skillet of salted water to a boil. Add the carrots and simmer, covered, over moderately low heat until crisp-tender, 10 minutes. Drain and transfer the carrots to a large roasting pan.
- In a mortar, crush the cumin seeds, chile de árbol, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the garlic and thyme and pound into a paste. Stir in 2 tablespoons of the oil and 2 tablespoons of the vinegar.
- Pour the cumin dressing over the carrots and toss. Add the orange and lemon halves to the roasting pan, cut side down. Roast for about 25 minutes, until the carrots are tender.
- Meanwhile, toast the ciabatta until the edges are golden brown. Tear the bread into bite-size pieces and, in a large bowl, gently toss with the avocados, greens and arugula. In a small bowl, combine the sunflower, sesame and poppy seeds.
MOROCCAN CARROT RIBBON SALAD WITH & ORANGE-TAHINI DRESSING ...
From camillestyles.com
Servings 4Estimated Reading Time 4 mins
CARROT SALAD RECIPE - FOOD.COM
From food.com
5/5 (1)Total Time 1 hr 5 minsCategory VegetableCalories 101 per serving
CHILLED MOROCCAN CARROT SALAD | SILK ROAD RECIPES
From silkroadrecipes.com
Cuisine Moroccan, North AfricanTotal Time 45 minsCategory SaladsCalories 231 per serving
MOLLY YEH'S MOROCCAN CARROT SALAD | FOOD NETWORK CANADA
From foodnetwork.ca
3/5 (15)Total Time 40 minsServings 4
MOROCCAN-INSPIRED CARROT SALAD - CANDACE SHAW
From candaceshaw.ca
Estimated Reading Time 3 mins
MOROCCAN CARROT SALAD - RECIPES
From recipes22.com
Estimated Reading Time 3 mins
KETO MOROCCAN CARROT SALAD - FITTOSERVE GROUP
From fittoservegroup.com
Estimated Reading Time 8 mins
MOROCCAN CARROT SALAD HAS THE MOST ADDICTING DRESSING
From msn.com
Estimated Reading Time 6 mins
DATE AND CARROT SALAD WITH MOROCCAN SPICED DRESSING | MY ...
From mycustardpie.com
Servings 2Total Time 10 minsEstimated Reading Time 4 mins
MOROCCAN CARROT SALAD - FOODNETWORK.CA
From foodnetwork.ca
MOROCCAN CARROT SALAD - KITCHEN BLISS
From kitchenbliss.ca
CARROTSALADWITHMOROCCANDRESSING RECIPES
From tfrecipes.com
BEETROOT AND CARROT SALAD WITH CREAMY DRESSING | HEALTHY ...
From healthytasteoflife.com
MOROCCAN CARROT & CHICKPEA SALAD - HOUSE & HOME
From pre.houseandhome.com
CARROT SALAD RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
MOROCCAN CARROT & KALE SALAD WITH PRESERVED ... - SWOON FOOD
From swoonfood.com
10 BEST RAW CARROT SALAD RECIPES | YUMMLY
From yummly.com
MOROCCAN CARROT SALAD – RECIPES
From recipes9.com
MOROCCAN GRATED CARROT AND BEET SALAD - FOOD RECIPES
From recipes.studio
MOROCCAN CARROT SALAD WITH LEMON DRESSING - BEYOND MERE ...
From pinterest.com
CARROT SALAD WITH MOROCCAN DRESSING RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love