Recipe courtesy of Wolfgang Puck

Moroccan Carrot and Spinach Salad

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. In another saute pan heat 1 tablespoon of olive oil. Add the spinach until just wilted. Remove from the pan and rough chop.
  3. 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.
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