Moroccan Carrot and Spinach Salad

Ingredients

• 1 tablespoons 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.