Moroccan Salad My Way Food

MOROCCAN SALAD MY WAY

Steps:

• Chop lettuce very fine.
• Cut beets into bite-size pieces.
• Cut dates into bite-size pieces.
• Cut sweet potato into bite size pieces.
• Combine the lettuce, beets, dates and nuts and toss with desired dressing.
• Because the sweet potato are soft add them last and 'gently' toss again.
• Enjoy!

CREAMY BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4-inch loaf pans.
• Cream the margarine and cream cheese together. Gradually add the white sugar, and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla. Add flour, baking powder, and baking soda; mix until batter is just moist.
• In a small bowl, mix together chopped pecans, 2 tablespoons brown sugar, and cinnamon.
• Divide half the batter between the two prepared loaf pans. Sprinkle pecan mixture over the batter in the pans, and top with remaining batter.
• Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, about 45 minutes.

MOROCCAN SALAD

Steps:

• Slice carrots, diagonally, into pieces.
• Cook carrots in boiling water until crisp-tender, about 5 minutes.
• Drain, rinse with cold water, and drain again.
• Set aside to cool.
• Combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper.
• Stir to dissolve sugar and salt.
• Stir in olive oil, parsley, and raisins.
• Add carrots and toss.
• Cover and refrigerate at least one hour or overnight to chill and blend flavors.
• Stir occasionally.
• Serve on lettuce leaves, if desired.
• Cooking time means refrigeration time.

MOROCCAN BEET SALAD

Steps:

• Place water in a 3-quart saucepan, and bring to a boil.
• Add beets, and simmer until beets are tender when pierced with a fork, about 45 minutes.
• Cool, peel, and cut beets into bite-size pieces.
• Place in a serving bowl.
• Place lemon juice, garlic, cumin and salt and pepper to taste in a small bowl.
• Whisk in olive oil, then toss with beets.
• Let sit a few hours.
• Just before serving, sprinkle with parsley.