Ingredients for Moroccan Salad
- Baby Carrots
- 1/4 cup fresh lemon juice
- 2 tablespoons granulated sugar
- 1 tablespoon sweet paprika
- Ground Cumin
- Ground Cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1/4 cup extra virgin olive oil
- Fresh Parsley
- 1/4 cup raisins
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How to Make Moroccan Salad
- Wash and peel 1 pound of carrots. Slice them diagonally into 1/2-inch thick pieces.
- Bring a pot of salted water to a boil. Add the carrots and cook until crisp-tender, about 5-7 minutes.
- Drain the carrots immediately and rinse under cold water to stop the cooking process. Drain again thoroughly.
- Set the carrots aside to cool completely.
- In a medium bowl, whisk together 1/4 cup fresh lemon juice, 2 tablespoons granulated sugar, 1 tablespoon sweet paprika, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon cayenne pepper (or more, to taste).
- Stir until the sugar and salt are completely dissolved.
- Stir in 1/4 cup extra virgin olive oil, 1/4 cup chopped fresh parsley, and 1/4 cup raisins.
- Add the cooled carrots to the dressing and gently toss to coat evenly.
- Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld completely. Stir occasionally.
- Serve the chilled salad on a bed of lettuce leaves (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
75g
Fat
1g
Carbs
8g
