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!"
 
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photo by dojemi photo by dojemi
photo by dojemi
photo by dojemi photo by dojemi
Ready In:
15mins
Ingredients:
6
Serves:
3-4
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ingredients

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directions

  • 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!

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Reviews

  1. Mmm... I love everything in this salad! The beets, sweet potato, dates and nuts and I did add an avocado as well, it really needed to be there! There is no vinaigrette other than in the intro, but obviously one is required. I used honey-dijon-balsamic vinaigrette, which was great, but not at all Moroccan. Maybe some orange or mint vinaigrette would go just perfectly! I will keep making this one!
     
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