Moroccan Salad My Way Recipes
MOROCCAN SALAD MY WAY
This is my take on a Moroccan salad from a local restaurant. The listed measurements are all approximate because the Zaar computer must have amounts listed - so use the amounts you desire of each ingredient. I used Raspberry Vinaigrette for the dressing, the original salad uses Champagne Vinaigrette and includes roasted butternut squash (in place of the sweet potato, however, I loved the sweetness of the potato in the salad), chopped egg, red peppers and avocado. I went with what I had on hand. My niece suggested using mandarin oranges and feta. Just let your imagination go wild and enjoy!
Provided by dojemi
Categories Low Protein
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Chop lettuce very fine.
- Cut beets into bite-size pieces.
- Cut dates into bite-size pieces.
- Cut sweet potato into bite size pieces.
- Combine the lettuce, beets, dates and nuts and toss with desired dressing.
- Because the sweet potato are soft add them last and 'gently' toss again.
- Enjoy!
Nutrition Facts : Calories 204.3, Fat 7, SaturatedFat 0.6, Sodium 74.3, Carbohydrate 35.8, Fiber 7.1, Sugar 22, Protein 4
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