Moroccan Carrot and Spinach Salad

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
6 to 8 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 1 tablespoons kosher for Passover olive oil, plus 1 tablespoon, plus 1 tablespoon
  • 5 cups carrots, sliced on the bias, about 8 large carrots
  • 2 tablespoons plus 1 teaspoon sugar
  • 1/2 cup plus 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 3 cups fresh spinach, cleaned
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chopped garlic
  • 2 tablespoons orange juice
Directions

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.

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

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    This recipe is featured in:

    Passover: Holidays and Parties