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.
Notes
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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By LisaTyler
Napa, CA
on April 20, 2010
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Holy cow! This is such a simple salad that comes together in a pinch. I did a few things differently: I used honey instead of sugar (and cut it back a bit as my carrots were nice and sweet and used baby spinach. I just threw the baby spinach in with the cooked carrots and threw in the whisked "dressing", mixed it all together and then put it in my eating bowl. So easy!
This is a healthy and very flavorful salad that will be definitely making it's presence in my kitchen!
By aweinandy_12777215
Ann Arbor, 62
on March 31, 2010
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DO NOT use deadly aspartame... see movie "Sweet Misery"...
it is highly toxic in the body!!!
By karenxgoldstein...
wilmette, IL
on March 26, 2010
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just a note...for anyone strictly observing Passover, you will need to omit the cumin as it is considered kitniyot, otherwise a great recipe!
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