Moroccan Salad My Way

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“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!”
READY IN:
15mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop lettuce very fine.
  2. Cut beets into bite-size pieces.
  3. Cut dates into bite-size pieces.
  4. Cut sweet potato into bite size pieces.
  5. Combine the lettuce, beets, dates and nuts and toss with desired dressing.
  6. Because the sweet potato are soft add them last and 'gently' toss again.
  7. Enjoy!

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