Ingredients
-
4
-
-
1/2
-
3
-
2
-
1
-
1
-
1/2
-
1/2
-
-
-
-
-
-
Directions
Moroccan Salad of Raw Grated Carrots/Citrus Cinnamon Dressing, Recipe comes from Mediterranean Fresh by Joyce Goldstein Her directions are confusing about the cooking of the carrots What she exactly writes is For carrots with a bit more body and texture, you need to cook them briefly, as they are not porous enough to absorb the flavors of a salad dressing For optimum flavor, dress carrots while they are still warm You may warm the grated carrots in the dressing or serve as is I am thinking (big thinker here) maybe 2 minutes? I also think buying those already grated carrots would be mighty handy Use only 1/4 cup of the dressing, and use the remainder of the dressing for a beet, orange, and greens salad , I LOVE THIS SALAD!! I really like the light and refreshing citrus taste of this salad I served it raw, and did add the optional slivered, blanched almonds and currants The more I ate, the more I wanted!! Thanks for posting WiGal ~ made for ZWT6 ~ NA*ME Region and the Queens of Quisine!
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Steps
|
1
Done
|
Grate the Carrots on the Large Holes of a Box Grater. |
|
2
Done
|
Cook Carrots For 2 Minutes--Optional Step. |
|
3
Done
|
Toss With Only 1/4 Cup of the Dressing,. |
|
4
Done
|
Garnish With Nuts, Raisins, and Pine Nuts If Desired, and Serve. |
