Moroccan Carrot Salad with Feta

Quentin Bacon
Moroccan Carrot Salad with Feta
Makes 4 servings (serving size: approximately 5 carrots, 1 cup salad, and 2 tablespoons dressing)


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1 tablespoon olive oil
3 tablespoons finely chopped shallot
1/2 teaspoon minced garlic
1 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
1/8 teaspoon ground cinnamon
1 teaspoon honey
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh cilantro
1 pound (about 20) small carrots, peeled, preferably with greens on (or baby carrots)
4 cups mâche lettuce or other spring greens
12 pitted picholine olives
1/4 cup crumbled feta cheese (2 ounces)


Prep: 15 Minutes
Cook: 11 Minutes

1. Bring a large pot of salted water to a boil.

2. Meanwhile, heat the olive oil over moderately high heat in a small nonstick skillet; add shallot, and cook, stirring, for about 2 minutes. Add the garlic and the next 3 ingredients (through cinnamon), and cook, stirring, for 1 minute. Transfer the mixture to a bowl, and whisk in honey and orange and lemon juice. Stir in cilantro.

3. When water is boiling, cook carrots for 8 minutes or until just tender. With tongs, transfer carrots to a bowl of ice water to stop cooking.

4. Divide the salad greens, carrots, olives, and feta cheese among 4 serving plates. Drizzle with the dressing, and serve.

Created date

April 2010

Nutritional Information

Calories 133
Fat 7 g
Satfat 2 g
Monofat 4 g
Polyfat 1 g
Protein 4 g
Carbohydrate 16 g
Fiber 5 g
Cholesterol 8 mg
Iron 3 mg
Sodium 357 mg
Calcium 127 mg