1/2 Photos of 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.
My Private Note
Units: US | Metric
- 4 large carrots, grated
CITRUS CINNAMON DRESSING
- 1Grate the carrots on the large holes of a box grater.
- 2Cook carrots for 2 minutes--optional step.
- 3Toss with only 1/4 cup of the dressing,.
- 4Garnish with nuts, raisins, and pine nuts if desired, and serve.
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Nutritional Facts for Moroccan Salad of Raw Grated Carrots/Citrus Cinnamon Dressing
Serving Size: 1 (151 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 283.8
- Calories from Fat 244
- Total Fat 27.2 g
- Saturated Fat 3.7 g
- Cholesterol 0.0 mg
- Sodium 341.2 mg
- Total Carbohydrate 11.0 g
- Dietary Fiber 2.2 g
- Sugars 6.3 g
- Protein 0.8 g