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Moroccan Salad of Raw Grated Carrots/Citrus Cinnamon Dressing

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“Recipe comes from Mediterranean Fresh by Joyce Goldstein. Her directions are confusing about the cooking of the carrots. What she exactly writes is "For carrots with a bit more body and texture, you need to cook them briefly, as they are not porous enough to absorb the flavors of a salad dressing. For optimum flavor, dress carrots while they are still warm. You may warm the grated carrots in the dressing or serve as is." I am thinking (big thinker here) maybe 2 minutes? I also think buying those already grated carrots would be mighty handy. Use only 1/4 cup of the dressing, and use the remainder of the dressing for a beet, orange, and greens salad.”
READY IN:
18mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Grate the carrots on the large holes of a box grater.
  2. Cook carrots for 2 minutes--optional step.
  3. Toss with only 1/4 cup of the dressing,.
  4. Garnish with nuts, raisins, and pine nuts if desired, and serve.

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