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Moroccan Carrot Salad with Feta

Quentin Bacon
Prep time 15 mins
Cook time 11 mins
Yield Makes 4 servings (serving size: approximately 5 carrots, 1 cup salad, and 2 tablespoons dressing)
Moroccan Carrot Salad with Feta

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.