Moroccan Baby Carrot Salad
Cooking Times
Ingredients
- 1 lb. Cal-Organic Baby Carrots
- 1/4 cup olive oil
- Sea salt, to taste
- 1 tbsp. honey
- Juice from 1 lemon
- 1/2 cup black olives, cut in half
- 1 cup orange juice, reduced by half over medium heat
- 1 tsp. ground cumin
- 1 tbsp. Cal-Organic Farms cilantro, chopped
- 1 tbsp. mint, chopped
- 1/3 cup pine nuts, toasted
Directions
- Cut baby carrots in half lengthwise.
- Pour olive oil in a skillet over high heat and add carrots. Cook for 2 to 3 minutes. Lower heat to medium and cook until the carrots become just barely tender. Salt to taste.
- Drain carrots in a colander to remove excess oil.
- Transfer carrots to a mixing bowl. Add honey, lemon juice, olives, orange syrup and cumin. Toss gently.
- Before serving, toss in the cilantro, mint and pine nuts. Salt to taste, if needed. Serve with your favorite grain or rice.
Tips for storing carrots
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1
Containers
Store carrots in a resealable plastic bag or other airtight container.
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2
Shelf Life
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
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3
Temperature
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
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4
Avoid Ethylene
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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