Moroccan Style Salad Food

MOROCCAN CARROT SALAD

Moroccan Carrot Salad image

Shaved carrots spiced with coriander, cumin, cayenne and cinnamon are tossed with golden raisins and a light lemon dressing.

Provided by Food Network Kitchen

Time 15m

Yield 4-6

Number Of Ingredients 10

Ingredients

1 1/2 pounds carrots
2 1/2 tablespoons freshly squeezed lemon juice
2 1/2 tablespoons extra-virgin olive oil
2 tablespoons golden raisins (or chopped dried apricots)
1/2 teaspoon coriander
1/2 teaspoon cumin
Large pinch of cayenne
Large pinch of cinnamon
Kosher salt
Chopped fresh flat-leaf parsley, for serving

Steps:

Peel the carrots and shave them into ribbons with a vegetable peeler. Put in a large bowl. Add the lemon juice, oil, raisins, coriander, cumin, cayenne, cinnamon and 3/4 teaspoon salt and toss to combine. Transfer to a serving platter and sprinkle with chopped parsley.

MOROCCAN TOMATO SALAD (SHLADA) RECIPE

Moroccan Tomato Salad (Shlada) Recipe image

Chopped feggous or cucumber is mixed with tomato and a light vinaigrette to make a classic Moroccan salad that can be a base for other salads.

Provided by Christine Benlafquih

Categories Appetizer Side Dish Salad

Time 23m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound feggous, or cucumber
1 pound fresh, ripe tomatoes
2 tablespoons chopped fresh mint
2 to 3 teaspoons finely chopped onion
2 tablespoons lemon juice
3 tablespoons olive oil
Dash salt
Dash freshly ground black pepper

Steps:

Gather the ingredients.
Lightly peel the Armenian cucumber so that some dark green skin remains, and finely chop it. Unless you're using seedless cucumbers , remove the seeds before chopping.
Blanch and peel the tomatoes, remove the seeds, and chop the tomatoes into small pieces.
Mix the tomatoes with the cucumber, mint, onion, lemon juice, olive oil, and salt and pepper to taste.
If time allows, leave the vegetables to marinate at room temperature for up to 1 hour.

Nutrition Facts : Calories 87 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 33 mg, Sugar 3 g, Fat 7 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

MOROCCAN BEET SALAD

Moroccan Beet Salad image

Make and share this Moroccan Beet Salad recipe from Food.com.

Provided by chia2160

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 -8 medium beets
1 lemon, juice of
2 cloves garlic, minced
1 teaspoon cumin, to taste
salt and black pepper
4 tablespoons extra virgin olive oil
1/2 cup diced fresh parsley

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.

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