Moroccan Carrot And Spinach Salad Food

MOROCCAN CARROT & CHICKPEA SALAD

Steps:

• In a large bowl (large enough to mix the entire salad), whisk together all of the ingredients for the dressing.
• To the dressing, add all of the ingredients for the salad and toss well. Cover with plastic wrap and refrigerate for at least 30 minutes or up to a few hours. Taste and adjust seasoning if necessary (you might need more salt, lemon or honey, depending on the sweetness of the carrots). Transfer to a serving dish and garnish with more fresh chopped herbs. Serve cold.
• Note: To toast the almonds, preheat the oven to 350°F. Place the almonds on a foil-lined baking sheet for easy clean-up. Bake for about 5 minutes, until the almonds are golden.

MOROCCAN RAW CARROT SALAD

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 QUINOA SALAD

Steps:

• Start by cooking the quinoa. Go by your package instructions on whether it needs to be rinsed or not. Add the quinoa to a pot with the water and salt, cover, and heat on high, covered, until boiling. Reduce the heat and simmer, covered, for 12-15 minutes, or until all of the water has been absorbed.
• While the quinoa is cooking, prepare the other salad ingredients and place them into a large mixing bowl.
• Make the vinaigrette by adding the olive oil, lemon juice, ginger, maple syrup, salt, cinnamon, pepper, and cayenne pepper to a jar or container. Shake or whisk until fully combined.
• Once the quinoa is cooled, remove the pot from the heat and uncover to let the quinoa cool for a few minutes.
• Add the quinoa to the bowl with the other salad ingredients, then top with the vinaigrette and mix well to combine. Serve immediately. Leftovers will keep well in a sealed container in the refrigerator for 2-3 days.

CHICKPEA SPINACH SALAD

Steps:

• Add the chickpeas, carrots, spinach, and olives to a large salad bowl.
• Mix the olive oil, lemon juice, and salt and pepper in a small bowl or jar to make the dressing.
• Pour the dressing over and salad and toss well to coat.
• Taste and adjust for salt and pepper, as needed. Serve.

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.

MOROCCAN RAW CARROT SALAD

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.

MOROCCAN-STYLE CARROT SALAD

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.)

MOROCCAN CARROT AND SPINACH SALAD

Steps:

• In a large saute pan, heat 1 tablespoon olive oil.
• Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt.
• Cook the carrots until they just start softening.
• In another saute pan, heat 1 tablespoon olive oil.
• Add the spinach and cook just until wilted.
• Remove from the pan and chop roughly.
• In a large bowl, combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice and remaining olive oil.
• Serve warm.

MOROCCAN LENTIL CARROT SALAD (VEGAN)

Steps:

• Combine the cooked lentils, shredded carrots, red onion, celery, mint, raisins, and nuts or seeds in a large bowl.
• Combine the dressing ingredients in a bowl or jar and whisk or secure the lid and shake to combine.
• Pour the dressing over the salad and toss to coat. Taste and add more lemon juice, if desired. I usually
• Serve! I love serving pita and hummus on the side. Leftover salad can be stored in an airtight container in the fridge for several days. The flavour of the salad tends to mellow quite a bit the longer the dressing is on it, so I always add a bit more lemon juice right before enjoying the leftovers to enliven the flavours again.

SPINACH AND CARROT SALAD

Steps:

• Whisk together dressing ingredients (vinegar - salt) in large salad bowl. Whisk in oil and season with salt and pepper if needed.
• Add the remainder of the ingredients (spinach - cranberries).
• Toss.

MOROCCAN CARROT SALAD

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.

MOROCCAN CHICKPEA, CARROT & SPINACH SALAD

Steps:

• Heat oil in a non-stick frypan over medium heat, add cumin, chickpeas and garlic, cook stirring often, for 3 minutes Remove from heat.
• Combine orange juice and currants in a tea cup. Microwave for 1 min until hot, drain & reserve orange juice.
• Combine currants, chickpea micture, carrots, green onions, spinach & coriander in a large bowl.
• To make dressing: Combine tahini & reserved orange juice, season to taste, whisk to combine & drizzle over salad.
• Toss salad through to coat in dressing and sprinkle with seeds to serve.

MOROCCAN CARROT SALAD

Steps:

• In a medium bowl, combine shredded carrots, diced cucumber and raisins. Set aside.
• For the Dressing: In a small mixing bowl, combine lemon juice, cilantro, spices, and honey. Slowly whisk in extra-virgin olive oil.
• Pour dressing over carrot salad and toss to coat. Cover with plastic wrap and refrigerate for several hours to allow flavors to meld.

SPINACH SALAD

Steps:

• Heat oil in a heavy skillet over medium heat. Add prosciutto and garlic and saute for a couple of minutes. Add wine, lemon juice and sugar and simmer for 5 minutes. Transfer to a bowl and cool completely. Add salt and pepper, to taste. Toss together spinach, mushrooms, walnuts and cheese in a bowl. Give dressing a quick stir before tossing with the salad.

MOROCCAN CARROT AND SPINACH SALAD

Steps:

• In a large saute pan heat 1 tablespoon olive oil. Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt. Cook carrots until they just start softening.
• In another saute pan heat 1 tablespoon of olive oil. Add the spinach until just wilted. Remove from the pan and rough chop.
• In a large bowl combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice, and remaining olive oil. Serve warm.