Moroccan Carrot Salad with Harissa Vinaigrette Recipe
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Moroccan Carrot Salad with Harissa Vinaigrette Notes
This time of year is brutally cold here in upstate New York. Combined with what seems like never-ending darkness, its easy to fall into a rut of all comfort food all the time. I’m always looking for healthy recipe ideas that I can still get excited about in this weather.
This carrot salad is a definite winner. Even though the salad itself is cold, the harissa vinaigrette is spicy enough that it’ll warm you right up. Plus, after so much holiday excess, eating a big ole plate of carrots just feels good!
- 2 tablespoons harissa
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice
- salt to taste
- 4 cups matchstick cut carrots
- 1/4 cup golden raisins
- 1/4 cup loosely packed parsley, chopped
- 1/4 cup crumbled feta
Serves / Yields
To make the dressing, combine the harissa, olive oil, and lemon juice in a small jar. Cover and shake well to combine. Season to taste with salt.
Combine the carrots and raisins in a large serving bowl. Pour on half the dressing; mix well. Toss in parsley and feta. Add additional dressing to taste.
Leftover dressing will keep refrigerated for several days.
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