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About the Recipe: This Moroccan Carrot Salad is simply seasoned lightly with cinnamon and orange flavors, producing a mild delicious dressing that is sure to have kid appeal. I added some chopped parsley for color with dried cherries. This recipe can be used as a base recipe for creating a side dish, adding some cooked brown rice or your favorite grain.
It’s a great dish to include with your favorite supper.
By Chef Cyndie Story Recipe Team Nutrition Iowa
Developed, tested and standardized to assist schools with incorporating more dark green, orange/red vegetables, legumes, and whole grains into school meals
Recipes are supplement to existing Iowa Gold Star Recipes
Cook’s Note: I toasted our walnuts in an ungreased nonstick skillet for several minutes, stirring frequently until lightly browned. Set aside. Also I love to spiral slice the carrots for a unique flavor and texture.