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    You are in: Home / Recipes / Moroccan Carrot Salad Recipe
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    Moroccan Carrot Salad

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on February 05, 2011

      These were nice. Tasted right after mixing and decided to go with the make ahead and serve at room temperature option listed in step three. Made as written using baby carrots. Thanks for the post.

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    • on June 08, 2010

      The other members of my family won't eat cooked carrots. That's all right with me, since it meant I had this deliciously different dish all to myself! I halved the recipe and used tiny baby carrots. The seasonings all complement the carrots beautifully. Thanks for posting! Made for ZWT 6 Vegetarian Challenge.

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    • on June 13, 2007

      This was different! I wasn't too sure at first but ended up adding a little more salt, then it was better. DH loved it and especially the garlic, which he piled onto his carrots. I did not have cilantro so that was omitted from our version. It is now on my shopping list so next time I can make it proper! Thanks!!

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    • on June 11, 2007

      This has a nice blending of flavors. The carrots and garlic were cooked in a small amount of water in the microwave, drained and the remaining ingredients added as instructured. Made for ZWTIII.

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    Nutritional Facts for Moroccan Carrot Salad

    Serving Size: 1 (141 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 129.0
     
    Calories from Fat 123
    95%
    Total Fat 13.7 g
    21%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 2.6 mg
    0%
    Total Carbohydrate 1.6 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.1 g
    0%
    Protein 0.3 g
    0%

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