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Moroccan Carrot Salad Recipe
|Currants||1⁄2 Cup (8 tbs)|
|Seedless oranges||4 , peeled and sliced|
|Carrots||3 Cup (48 tbs), grated|
|Onion||1 Medium, finely chopped|
|Walnuts||3 Tablespoon, finely chopped|
|Dried red pepper/Paprika / cayenne||1⁄4 Teaspoon|
|Olive oil||3 Tablespoon|
|Lemon juice||1 Tablespoon (Juice Of 1 Lemon)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1266 Calories from Fat 666
% Daily Value*
Total Fat 77 g118.5%
Saturated Fat 9.4 g46.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 664.9 mg27.7%
Total Carbohydrates 146 g48.7%
Dietary Fiber 35.6 g142.5%
Sugars 91.2 g
Protein 18 g36.5%
Vitamin A 1319% Vitamin C 591.9%
Calcium 51.7% Iron 25.8%
*Based on a 2000 Calorie diet
Leave them to soak for 10 minutes.
Peel and thinly slice the oranges.
Mix these and all the remaining ingredients together in a large salad bowl and toss gently together.
Drain the currants and add them to the salad.
Stir well and chill the salad for at least 30 minutes before serving.