Moroccan Carrot and Spinach Salad

1. 1

   In a large saute pan heat 1 tablespoon olive oil.

2. 2

   Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt.

3. 3

   Cook carrots until they just start softening.

4. 4

   In another saute pan heat 1 tablespoon of olive oil.

5. 5

   Add the spinach until just wilted.

6. 6

   Remove from the pan and rough chop.

7. 7

   In a large bowl combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice, and remaining olive oil.

8. 8

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.