Time: 35 min.
Complexity: easily
Servings: 6

A detailed recipe for making a warm salad with photos.

Ingredients:

• 5 cups carrots, sliced ​​diagonally (about 8 large carrots)
• 3 cups washed fresh spinach
• 1 tbsp olive oil plus 1 more tbsp
• 2 tbsp. l. plus 1 tsp. Sahara
• 1/2 cup plus 1 tablespoon lemon juice
• 1/2 tsp coarse salt
• 1/2 tsp ground cumin
• 1 teaspoon chopped garlic
• 2 tablespoons orange juice

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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spinach, carrot, lemon juice, garlic, cumin

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Preparation:

Step 1
• Heat a tablespoon of olive oil in a large skillet. Add the carrots, 2 tablespoons of sugar, 1/2 cup of lemon juice, and 1/4 teaspoon of salt. Cook the carrots until they begin to soften.
Step 2
• Heat another tablespoon of olive oil in another pan. Add the spinach and cook until soft. Remove and chop coarsely.
  
  Moroccan Salad Dressing: In a large bowl, combine the cooked carrots, spinach, remaining teaspoon of sugar, cumin, garlic, orange juice, remaining lemon juice, and remaining olive oil. Serve warm.

Votes: 2

Author of the recipe - Wolfgang Puck is a professional chef and food writer.