Moroccan Vegetable Salad Recipes

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MOROCCAN VEGETABLE SALAD



Moroccan Vegetable Salad image

Provided by Mayim Bialik

Categories     Salad     Olive     Potato     Passover     Vegetarian     Dinner     Cucumber     Vegan     Kosher for Passover     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4-6

Number Of Ingredients 12

1 large cucumber, thinly sliced
2 cold, boiled potatoes, sliced
1 each red, yellow and green bell peppers, seeded and thinly sliced
2/3 cup pitted olives
Salt (optional)
3 garlic cloves, chopped
3 scallions, sliced or 1 red onion, finely chopped
4 tablespoons olive oil
1 tablespoon white wine vinegar
Juice of 1/2 lemon
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves

Steps:

  • 1. Arrange the cucumber, potato and pepper slices, and the pitted olives on a serving plate or in a dish.
  • 2. Season with salt, if you like. (Olives tend to be very salty so you may not wish to add any extra salt.)
  • 3. Sprinkle the garlic, onions, olive oil, vinegar, and lemon juice over the salad. Chill for at least 1 hour. Before serving, sprinkle with the chopped mint leaves and cilantro leaves.

MOROCCAN VEGETABLE SALAD



Moroccan Vegetable Salad image

An energizing salad that is full of everything good for you, delicious with it's Middle Eastern Spices and crunchy textures. Great in Summer. Cook time is chilling time.

Provided by abloom69

Categories     Lunch/Snacks

Time P1DT30m

Yield 8-12 serving(s)

Number Of Ingredients 23

4 cups small mushrooms, halved
4 cups cherry tomatoes
1 (19 ounce) can chickpeas, drained
1 cup kalamata olive, pitted and left whole
2 cups green beans, blanched to tender crisp
1 cup celery, sliced on the diagonal
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 cup red onion, finely chopped
3 jalapenos, seeded, finely chopped
1/3 cup cilantro, chopped
1 bunch lettuce greens
3/4 cup plain yogurt
3/4 cup mayonnaise
2 tablespoons olive oil
1 lemon, juice of
2 garlic cloves, minced
2 teaspoons cumin
2 teaspoons turmeric
1 teaspoon curry powder
1/4 cup fresh dill, chopped or 1 1/2 teaspoons dried dill
salt and pepper, to taste

Steps:

  • DRESSING:.
  • Days ahead. Combine all the ingredients for the dressing and refrigerate overnight.
  • SALAD:.
  • The day before you wish to serve.
  • Place all the vegetables, except for the lettuce, in a large bowl.
  • Toss with enough dressing to coat well.
  • Cover and refrigerate.
  • Serve on a bed of greens,along with Couscous and warm grilled pita bread.
  • Pass more dressing if any left over.

Nutrition Facts : Calories 307.7, Fat 15, SaturatedFat 2.5, Cholesterol 8.7, Sodium 536.3, Carbohydrate 39.4, Fiber 8.9, Sugar 9.3, Protein 8.6

MOROCCAN-STYLE POMEGRANATE & ROAST VEG SALAD



Moroccan-style pomegranate & roast veg salad image

Packed with vegetable goodness, this low-fat rainbow salad with sweet potato, red onion, parsnip and carrots is a feast for the eyes

Provided by Lucy Netherton

Categories     Main course

Time 50m

Number Of Ingredients 10

2 small sweet potatoes , cut into chunks
2 red onions , roots kept intact, cut into wedges
1 large parsnip , peeled and chopped into chunks
2 large carrots , peeled and chopped into chunks
1 tbsp ras-el-hanout
1 tbsp olive oil
100g bag baby spinach
110g pack pomegranate seeds
50g light feta cheese , crumbled
4 tbsp balsamic vinegar

Steps:

  • Heat oven to 200C/180C fan/gas 6, line a large baking tray with baking parchment. In a large bowl, toss together all the veg with the ras el hanout, olive oil, salt and pepper. Arrange in a single layer on the baking tray. roast, turning once, for 40 mins until tender and starting to char.
  • Once cooked, allow to cool for 10 mins then toss with the spinach leaves, pomegranate seeds, feta and vinegar.

Nutrition Facts : Calories 407 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 39 grams sugar, Fiber 14 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium

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