Moroccan Carrot and Spinach Salad

This lovely warm salad, with flavours reminiscent of Morocco, is the creation of celebrity chef Wolfgang Puck.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 3  tablespoons olive oil, divided
• 5  cups carrots, sliced on the bias
• 2  tablespoons granulated sugar
• 1⁄2 cup lemon juice
• 1⁄2 teaspoon kosher salt
• 3  cups  Baby Spinach
• 1⁄2 teaspoon ground cumin
• 1  teaspoon granulated sugar
• 1  tablespoon lemon juice
• 1  teaspoon garlic, chopped
• 2  tablespoons  orange juice

Directions

1. In a large saute pan, heat 1 tablespoon olive oil.
2. Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt.
3. Cook the carrots until they just start softening.
4. In another saute pan, heat 1 tablespoon olive oil.
5. Add the spinach and cook just until wilted.
6. Remove from the pan and chop roughly.
7. In a large bowl, combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice and remaining olive oil.
8. Serve warm.