Recipe courtesy of Wolfgang Puck
Moroccan Carrot and Spinach Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 92
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 193
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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 (see Cook's Note)
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.
Cook’s Note
Cumin is kitniyot and is not consumed in Ashkenazi communities during Passover.