The influences here are Moroccan. The orange juice brings out the sweetness of the carrots. The juices combine in a delectable way, the salad sweetened all the more by the dates and cinnamon.
Ingredients
- 1 pound carrots, grated on the medium blade of your grater
- 8 dates, pitted and quartered lengthwise
- 2 tablespoons fresh lemon juice
- ¼ cup fresh orange juice
- Salt to taste
- ¼ teaspoon ground cinnamon, plus additional for sprinkling
- 2 tablespoons olive oil
- 2 to 3 oranges (as needed)
- Nutritional Information
Nutritional analysis per serving (4 servings)
341 calories; 7 grams fat; 0 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 73 grams carbohydrates; 10 grams dietary fiber; 59 grams sugars; 3 grams protein; 79 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- In a large bowl combine the carrots and dates.
- Whisk together the lemon juice, orange juice, salt, cinnamon and olive oil. Toss with the carrots.
- Remove the peel and pith from one of the oranges. Cut the sections away from between the membranes, holding the orange above the bowl to catch juice. Cut the orange sections into halves or thirds, depending on the size, and toss with the carrots. Transfer to a platter or a wide bowl.
- Slice the remaining orange or oranges into thin rounds. Cut the rounds in half, and arrange in an overlapping ring around the carrots. Sprinkle a little more cinnamon over the carrots and oranges, and serve.
- Advance preparation: This will hold well for a few hours. Wait to arrange the orange slices so that you can toss the salad again before serving.
10 minutes
Dining and Cooking