Moroccan Salad Dressing Recipes

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MOROCCAN SALAD DRESSING

Make and share this Moroccan Salad Dressing recipe from Food.com.

Provided by Dancer

Categories     Salad Dressings

Time 10m

Yield 3/4 c.

Number Of Ingredients 8



Moroccan Salad Dressing image

Steps:

  • Mix together all the ingredients and let sit for a while to allow the flavours to blend.

Nutrition Facts : Calories 1316.2, Fat 144.3, SaturatedFat 19.9, Sodium 19.9, Carbohydrate 10.4, Fiber 1.4, Sugar 1.5, Protein 1.9

2 tablespoons lemon juice or 2 tablespoons wine vinegar
8 tablespoons olive oil
4 cloves garlic, chopped
1/2 teaspoon sweet red peppers or 1/2 teaspoon Hungarian paprika
1/8 teaspoon hot red pepper or 1/8 teaspoon cayenne
salt and black pepper
4 tablespoons Italian parsley, chopped
4 tablespoons cilantro, chopped

MOROCCAN SALAD DRESSING (VINAIGRETTE)

Make and share this Moroccan Salad Dressing (Vinaigrette) recipe from Food.com.

Provided by threeovens

Categories     Salad Dressings

Time 10m

Yield 4 , 4 serving(s)

Number Of Ingredients 8



Moroccan Salad Dressing (Vinaigrette) image

Steps:

  • Mix together all the ingredients. Allow to sit for a couple of hours minimum to allow the flavors to marry.

2 tablespoons fresh lemon juice or 2 tablespoons wine vinegar
8 tablespoons olive oil
4 small garlic cloves, minced
1/2 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
salt & freshly ground black pepper
4 tablespoons fresh parsley, chopped
4 tablespoons fresh cilantro, chopped

MOROCCAN SALAD DRESSING

Provided by My Food and Family

Categories     Home

Time 1h10m

Number Of Ingredients 8



Moroccan Salad Dressing image

Steps:

  • Mix all ingredients together.
  • Refrigerate at least 1 hour before tossing it with your favorite lettuce.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 Tbsp white wine vinegar
2 Tbsp fresh lemon juice
8 Tbsp olive oil
4 small garlic cloves, chopped
1/2 tsp Hungarian paprika
1/8 tsp cayenne pepper
4 Tbsp Italian parsley, chopped
4 Tbsp cilantro, chopped

MOROCCAN VEGETABLE SALAD

Provided by Mayim Bialik

Categories     Salad     Olive     Potato     Passover     Vegetarian     Dinner     Cucumber     Vegan     Kosher for Passover     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4-6

Number Of Ingredients 12



Moroccan Vegetable Salad image

Steps:

  • 1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
  • 2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
  • 3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.

1 large cucumber, thinly sliced
2 cold, boiled potatoes, sliced
1 each red, yellow and green bell peppers, seeded and thinly sliced
2/3 cup pitted olives
Salt (optional)
3 garlic cloves, chopped
3 scallions, sliced or 1 red onion, finely chopped
4 tablespoons olive oil
1 tablespoon white wine vinegar
Juice of 1/2 lemon
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves

MOROCCAN SALAD WITH CHARMOULA/CHERMOULA DRESSING

Make and share this Moroccan Salad With Charmoula/Chermoula Dressing recipe from Food.com.

Provided by Chris Brolin

Categories     Tempeh

Time 20m

Yield 1 serving(s)

Number Of Ingredients 13



Moroccan Salad With Charmoula/Chermoula Dressing image

Steps:

  • Saute vegetables in olive oil until tender.
  • Add tempeh, paprika, and cumin and heat through.
  • Add parsley and toss.
  • Season with lemon juice, salt, and pepper.

1 potato, chopped
1 bell pepper, chopped
1 small eggplant, chopped
2 ounces tempeh
1 small red onion, chopped
2 garlic cloves, coarsely chopped
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 cup parsley
salt
pepper

MIXED BEAN SALAD IN A MOROCCAN DRESSING

I got this recipe from cannedfood.co.uk about 6 years ago and this is the only mixed bean salad that I like to have! This salad is great made the day before as the longer it is left the more intense the flavours become.

Provided by Nabiha

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14



Mixed Bean Salad in a Moroccan Dressing image

Steps:

  • Mix all the beans together in a bowl.
  • Heat 1 tbsp olive oil in a large frying pan.Add half the onion and all of the garlic, and cook gently for 5 minutes until the onion is soft.
  • Add the spices and cook for 1 minute, stirring continuously. Let cool for 5 minutes.
  • Add the spice mix to the beans and stir well. Add the cucumber, tomatoes and remaining onion.
  • Whisk together the remaining olive oil and lemon juice and pour over the bean salad.
  • Leave to marinade if you can, as this will enhance the flavours.

Nutrition Facts : Calories 594.6, Fat 16.7, SaturatedFat 2.4, Sodium 1153.5, Carbohydrate 89.3, Fiber 26, Sugar 7, Protein 26.6

1 (420 g) can kidney beans, drained and washed
1 (420 g) can chickpeas, drained and washed
1 (420 g) can butter beans, drained and washed
1 (420 g) can borlotti beans, drained and washed
4 tablespoons olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1/2 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 cucumber, cubed
4 vine ripened tomatoes, cubed
1 lemon, juice of

HOT MOROCCAN CHICKEN SALAD

This easy grilled chicken is combined with a colorful tomatoes, peppers and olives, and drizzled with a spicy cumin, paprika and ground red pepper dressing. Best served on a bed of fluffy couscous to soak up all the fabulous flavors.

Provided by Sackville

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17



Hot Moroccan Chicken Salad image

Steps:

  • Prepare grill or preheat broiler and broiler pan.
  • Bring water to boil in saucepan.
  • Stir in couscous and ½ teaspoon salt.
  • Remove from heat and cover.
  • Rub oil over chicken.
  • Mix garlic with ½ teaspoon salt and press with side of knife to form a paste.
  • Set aside ½ teaspoon paste in a large bowl for dressing.
  • Rub remaining paste over chicken.
  • Grill chicken until cooked through, about 6-7 minutes.
  • DRESSING: Combine remaining garlic paste and all ingredients except oil and red onion in a bowl.
  • Gradually whisk in oil, and then stir in onion.
  • Toss dressing in yellow pepper, tomatoes and olives.
  • Fluff couscous with fork and spoon onto serving plates.
  • Arrange grilled chicken on couscous; spoon vegetables and dressing around chicken.

1 3/4 cups water
1 (10 ounce) box couscous
1 teaspoon salt, divided
1 tablespoon olive oil
4 boneless skinless chicken breast halves
2 teaspoons chopped garlic
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh cilantro
1 tablespoon white wine vinegar
1 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1/3 cup olive oil
1/2 cup thinly sliced red onion
1 medium yellow pepper, cut into thin strips
1 pint cherry tomatoes, halved
1/2 cup olive

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