Moroccan-Style Carrot Salad

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Moroccan-Style Carrot Salad

 

1 lb. carrots, diagonally sliced

1 red bell pepper, diced

1/2 cup orange juice

3 tbsps. lemon juice

1 tbsp. honey

2 tsps. vegetable oil

1 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. salt

1/4 tsp. ground ginger

1/3 cup chopped cilantro

1/3 cup chopped dates

1/4 cup black olives

Dash hot pepper flakes

 

In a steamer or colander set over a pot of boiling

water, steam the carrots for 5 minutes. Add the bell

pepper and steam for 1 minute or until the carrots and

pepper are crisp-tender.

In a serving bowl, whisk together the orange juice,

lemon juice, honey, oil, cumin, coriander, hot pepper

flakes,salt, and ginger. Stir in the cilantro, dates,

and olives.

Add the carrots and pepper to the dressing, tossing to

coat. Let sit at room temperature for at least 1 hour

before serving. Serves 4.

 

 

 

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