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Nutrition Facts
Serving Size 1 (151g) Recipe makes 4 servings
Calories 283
Calories from Fat 244		(86%)
Amount Per Serving		%DV
	Total Fat 27.2g	41%
	Saturated Fat 3.8g	18%
	Monounsaturated Fat 19.7g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 341mg		14%
Potassium 264mg		7%
Total Carbohydrate 11.0g		3%
	Dietary Fiber 2.3g	9%
	Sugars 6.4g
Protein 0.8g		1%
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Moroccan Salad of Raw Grated Carrots/Citrus Cinnamon Dressing

Recipe #320513 | 18 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: WiGal
Aug 20, 2008

Recipe comes from Mediterranean Fresh by Joyce Goldstein. Her directions are confusing about the cooking of the carrots. What she exactly writes is "For carrots with a bit more body and texture, you need to cook them briefly, as they are not porous enough to absorb the flavors of a salad dressing. For optimum flavor, dress carrots while they are still warm. You may warm the grated carrots in the dressing or serve as is." I am thinking (big thinker here) maybe 3 minutes? I also think buying those already grated carrots would be mighty handy. Use only 1/4 cup of the dressing, and use the remainder of the dressing for a beet, orange, and greens salad.

SERVES 4 (change servings and units)

Ingredients

4 large carrots, grated

CITRUS CINNAMON DRESSING

1/2 cup olive oil
3 tablespoons orange juice
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1 tablespoon confectioners' sugar
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
chopped walnuts (optional) or almonds (optional)
golden raisin (optional)
pine nuts, toasted (optional)

Directions

1
Grate the carrots on the large holes of a box grater.
2
Cook carrots for 3 minutes.
3
Toss with only 1/4 cup of the dressing,
4
Garnish with nuts, raisins, and pine nuts if desired, and serve.

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Featured Reviews for This Recipe

From: Cookgirl

On Aug 21, 2009

I decided it wasn't necessary to steam the carrots which were locally grown organic from the farmers' market. I reduced the olive oil by half. This salad benefits from a few hours of marinating for maximum flavor. Subbed orange zest for lemon and I was happy to see the nuts and raisins weren't stirred into the salad but rather as a garnish-they'd get soggy otherwise. Served the salad on a bed of mixed greens including baby spinach then lightly drizzled some vinaigrette on top of the mixture. Thanks for posting! Reviewed for Ramadan Tag 2009.

1 person found this review helpful

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From: mliss29

On Sep 29, 2008

This is good! And because it says "raw" in the title (if not the directions), I decided to keep it raw. I just made half the dressing and used all of it and I garnished with sultanas and sliced almonds. Pretty and tasty! Thanks! Reviewed for the Veg*n Recipe Swap.

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