SPICY MOROCCAN BREAD SALAD
Another salad by Rachel Ray. You can substitute your favorite cheese for jarlsberg and if you want you can substitute your favorite bread for the peasant/country loaf.
Provided by tomsawyer
Categories Greens
Time 30m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine 1/4 cup olive oil, the garlic, and the cumin.
- Add the bread and toss.
- Scatter the bread onto a baking sheet and bake, tossing occasionally, if necessary, until toasted.
- In the same bowl, mix the celery, chickpeas, jarlsberg, almonds, vinegar, and the remaining 1/4 cup of olive oil.
- Add the bread and toss. Let stand for 1 hour.
- Season with salt and pepper if you want.
- Tip: something I haven't tried is toasting the bread in the toaster first and then dipping.
FRESH MOROCCAN SALAD
Make and share this Fresh Moroccan Salad recipe from Food.com.
Provided by Nif_H
Categories Peppers
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Wash and peel vegetables. Cut them into small dices then combine in a salad bowl.
- For the dressing, mix together oil, vinegar, salt and pepper. Pour the dressing over the salad, mix well.
- Garnish with diced black olives.
Nutrition Facts : Calories 70.7, Fat 4.1, SaturatedFat 0.6, Sodium 38.5, Carbohydrate 8.4, Fiber 2.1, Sugar 4.3, Protein 1.5
SPICY MOROCCAN CARROT SALAD
This is a twist on the traditional. This recipe seems to call for a lot of cilantro, that is no mistake. Adapted from "Plenty" by Yotam Ottolenghi.
Provided by threeovens
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Peel carrots and dice them; place in a large saucepan and cover with salted water.
- Bring to a boil, then reduce heat and simmer until crisp-tender, about 10 minutes; drain and leave in colander to dry out.
- Heat oil in a large skillet, over medium heat, and cook onion until softened and it begins to brown, about 12 minutes; add the cooked carrots, sugar, garlic, chile, green onion, cloves, ground ginger, coriander, cinnamon, paprika, cumin, vinegar, and preserved lemon (basically everything except the salt, cilantro, and yogurt).
- Remove from heat and season liberally with salt, stir well, and let cool.
- Before serving, stir in the cilantro, taste and adjust seasonings accordingly.
- Serve in individual bowls with a dollop of yogurt, drizzle of oil, and a sprinkling of extra cilantro.
Nutrition Facts : Calories 280.5, Fat 18.9, SaturatedFat 2.6, Sodium 165.4, Carbohydrate 28, Fiber 8, Sugar 13.3, Protein 3.1
SPICY CARROT SALAD
Here is another Moroccan salad dish from "The World of Spice". Serve this with other salads I've posted (such as Lemon Salad, Orange and Olive Salad and Grilled Green Pepper and Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Top and tail the carrots, scrub or scrape off the skin as required.
- Place whole carrots in a saucepan; cover with water, bring to the boil and cook for about 20 minutes until soft; leave them in their cooking water for 1 hour.
- When cool, strain the carrots and cut them into slices or chunks.
- Return carrots to the pan, cover with the rest of the ingredients, except the parsley, and heat for a few minutes to blend the flavours.
- Leave to cool, serve garnished with freshly chopped parsley.
Nutrition Facts : Calories 120.5, Fat 7.1, SaturatedFat 1, Sodium 675.3, Carbohydrate 14.4, Fiber 4.1, Sugar 7.2, Protein 1.3
SPICY ORANGE SALAD, MOROCCAN STYLE
Provided by Amanda Hesser
Categories easy, quick, weekday, salads and dressings
Time 10m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Peel the oranges, paring away all the exterior white pulp. Cut each orange into 8 wedges. Cut each wedge into 1-inch pieces. Set aside.
- Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 9 grams
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