Moroccan Carrot Salad with Feta

Lori Powell
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil.

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  • 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.

  • 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.

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

Nutrition Facts

133 calories; fat 7g; saturated fat 2g; mono fat 4g; poly fat 1g; protein 4g; carbohydrates 16g; fiber 5g; cholesterol 8mg; iron 3mg; sodium 357mg; calcium 127mg.