Moroccan Salad My Way Recipes
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!
Provided by dojemi
Categories Low Protein
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- 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!
Nutrition Facts : Calories 204.3, Fat 7, SaturatedFat 0.6, Sodium 74.3, Carbohydrate 35.8, Fiber 7.1, Sugar 22, Protein 4
QUICK MOROCCAN SALAD
This is a quick salad my husband suggested I try to make for him. I used what seasoning I thought sounded closest to what he described as the flavor, and he said it tasted perfect. Hopefully you will like it too!
Provided by Momma Zakaria
Categories Onions
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Peel tomatoes, then dice them.
- Peel the onion and cut off both ends, then dice it as well.
- Combine tomatoes, onion, and olive oil. Sprinkle seasoning salt across the top, then mix well. If the seasoning isn't strong enough for you, feel free to add a little extra to taste!
Nutrition Facts : Calories 154, Fat 13.9, SaturatedFat 1.9, Sodium 9.5, Carbohydrate 7.6, Fiber 2.2, Sugar 5, Protein 1.6
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