Warmmoroccanstylesalad Recipes

MOROCCAN CHICKEN SALAD

Moroccan Chicken Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 small parsnips, peeled and quartered lengthwise
2 medium turnips, peeled and cut into wedges
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 teaspoons ras el hanout (Moroccan seasoning)
Kosher salt and freshly ground pepper
1 lemon, halved
1 15-ounce can chickpeas, drained, rinsed and patted dry
2 cups shredded rotisserie chicken, skin removed 1/2 cup dried apricots, quartered
1/2 cup pitted oil-cured olives
1/4 cup sliced almonds
1 5-ounce package baby arugula-spinach blend (about 8 cups)

Steps:

Preheat the broiler. Toss the parsnips and turnips in a large bowl with 1 tablespoon olive oil, 1 teaspoon ras el hanout, 1/4 teaspoon salt and a few grinds of pepper. Spread on a baking sheet and add the lemon halves cut-side up. Broil until the vegetables are lightly browned, about 5 minutes.
Toss the chickpeas in the same large bowl with 1 tablespoon olive oil and the remaining 1 teaspoon ras el hanout. Add to the baking sheet with the other vegetables and stir. Broil until tender, about 5 minutes. Let cool 5 minutes.
Squeeze the juice from the broiled lemon into a large bowl. Add 1/4 teaspoon salt and a few grinds of pepper, then whisk in the remaining 1/4 cup olive oil. Add the chicken, dried apricots, olives and almonds and toss to coat. Add the broiled vegetables and chickpeas and arugula-spinach blend; toss.

Nutrition Facts : Calories 580, Fat 44 grams, SaturatedFat 8 grams, Cholesterol 31 milligrams, Sodium 964 milligrams, Carbohydrate 51 grams, Fiber 12 grams, Protein 19 grams, Sugar 16 grams

WARM MOROCCAN STYLE SALAD

Warm Moroccan Style Salad image

A Moroccan style vegetable salad using some frozen vegetables - peas, carrots and cauliflower - canned chickpeas and some fresh vegetables - eggplant and spinach leaves - served with tangy yoghurt dressing. Vary the vegetables to meet your personal taste preferences and the availability of vegetables. Adapted from the Simply Great Recipes Club website. Serve with a Moroccan dish such as Moroccan Chicken With Preserved Lemons and Couscous Recipe #120175, Moroccan Lamb With Tomato & Couscous Recipe #125639 or Moroccan-Style Chicken Recipe #138262, or with any grilled or BBQd meats.

Provided by bluemoon downunder

Categories Cauliflower

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon oil
4 garlic cloves, crushed
1 onion, sliced
500 g frozen peas carrots and cauliflower
1 small eggplant, cubed
300 g chickpeas, drained
1/2 teaspoon mild moroccan mixed spice
3 cups baby spinach leaves
1 cup natural yoghurt or 1 cup Greek yogurt
1 tablespoon chopped of fresh mint
1 tablespoon honey
1 teaspoon ground cumin

Steps:

Heat the oil in a large pan or wok, preferably non-stick; add the garlic and onion and stir-fry for 1 minute.
Stir in the frozen vegetables, eggplant, chick peas and Moroccan spice mix and stir-fry for 6-7 minutes.
Meanwhile in a small bowl combine the yoghurt, mint, honey and cumin.
Toss the spinach leaves through vegetables, spoon onto a serving plate and drizzle with the dressing.
Serve immediately.
Notes: Moroccan spice mix is available in the herb and spice section at the super market.

Nutrition Facts : Calories 229.3, Fat 6.8, SaturatedFat 2, Cholesterol 8, Sodium 275.8, Carbohydrate 36.9, Fiber 9.1, Sugar 11.7, Protein 8.5

MOROCCAN SALAD DRESSING

Moroccan Salad Dressing image

Make and share this Moroccan Salad Dressing recipe from Food.com.

Provided by Dancer

Categories Salad Dressings

Time 10m

Yield 3/4 c.

Number Of Ingredients 8

Ingredients

2 tablespoons lemon juice or 2 tablespoons wine vinegar
8 tablespoons olive oil
4 cloves garlic, chopped
1/2 teaspoon sweet red peppers or 1/2 teaspoon Hungarian paprika
1/8 teaspoon hot red pepper or 1/8 teaspoon cayenne
salt and black pepper
4 tablespoons Italian parsley, chopped
4 tablespoons cilantro, chopped

Steps:

Mix together all the ingredients and let sit for a while to allow the flavours to blend.

Nutrition Facts : Calories 1316.2, Fat 144.3, SaturatedFat 19.9, Sodium 19.9, Carbohydrate 10.4, Fiber 1.4, Sugar 1.5, Protein 1.9

WARM CALAMARI SALAD

Warm Calamari Salad image

I didn't get the char I wanted on the calamari, but I still enjoyed a flavorful, healthy lunch. The good news, however, was that I ate the leftovers cold, tossed with the same salad ingredients, and it was actually better. So, if you are planning on doing the same recipe as shown, I would suggest serving it chilled instead.

Provided by Chef John

Categories Salad Seafood Salad Recipes

Time 17m

Yield 4

Number Of Ingredients 13

Ingredients

1 pound cleaned calamari (tubes and tentacles)
1 tablespoon vegetable oil
½ teaspoon red pepper flakes, plus a pinch for garnish
½ teaspoon chipotle chile powder
1 pinch cayenne pepper
1 teaspoon packed light brown sugar
1 jalapeno chile pepper, seeded and sliced
1 teaspoon kosher salt
4 cups baby arugula, lightly packed
1 (15 ounce) can cooked white beans, rinsed and drained
⅓ cup olive oil, plus more for drizzling
3 tablespoons fresh lemon juice, plus more for drizzling
salt and freshly ground black pepper to taste

Steps:

Cut calamari tubes into 1/4-inch rings. Cut larger tentacle pieces in half. Place calamari in a bowl. Add oil, red pepper flakes, chipotle powder, cayenne pepper, brown sugar, jalapeno slices, and salt. Mix together thoroughly.
Place arugula and beans in separate bowl. Toss with olive oil, lemon juice, salt and pepper. Divide among 4 servings bowls.
Heat cast iron skillet over high heat until smoking. Add calamari to skillet; cook and stir until calamari loses its translucency, about 2 minutes. Remove from heat immediately.
Spoon calamari over arugula and beans. Drizzle with olive oil and lemon juice. Season with a pinch of pepper flakes.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 32.7 g, Cholesterol 230.1 mg, Fat 28.6 g, Fiber 5.7 g, Protein 24.3 g, SaturatedFat 4.8 g, Sodium 801.2 mg, Sugar 2.3 g

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