nutritional information

Per 1/2-cup serving:

  • Calories: 116
  • Protein: 2 g
  • Total Fat: 6 g
  • Saturated Fat: <1 g
  • Carbohydrates: 17 g
  • Cholesterol: 0 mg
  • Sodium: 106 mg
  • Fiber: 5 g
  • Sugar: 8 g
Vegan Gluten-Free

Moroccan Carrot Salad with Roasted Lemon Vinaigrette

Serves 6

A pinch of cinnamon is the secret ingredient in this tangy-sweet salad. For added color, use half orange carrots, and half yellow or purple heirloom carrots (a summer favorite at farmers’ markets).
  • 8 large carrots, grated (2 lb.)
  • 3 Tbs. chopped parsley
  • 2 Tbs. plus 1 tsp. olive oil, divided
  • 3 cloves garlic, minced (1 Tbs.)
  • ½ large green jalapeño chile, seeded and chopped (1 Tbs.)
  • 1 tsp. grated lemon zest
  • ¼ tsp. allspice
  • Pinch cinnamon
  • 2 lemons, halved

1. Toss together carrots, parsley, 2 Tbs. oil, garlic, jalapeño, lemon zest, allspice, and cinnamon in large bowl. Set aside.
2. Heat remaining 1 tsp. oil in skillet over medium heat. Add lemons, cut-side down, and cook 5 minutes, or until browned and soft. Cool slightly, then squeeze lemon juice through strainer into carrot mixture. Toss well, and season with salt and pepper, if desired. Cover, and chill 2 hours, or overnight.

July 2009

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comments

This is a great recipe. Bold flavors with a nice zing!

Mary - 2012-02-19 19:51:57