Title: Moroccan Carrot Salad

Yield: 8 servings

Category: Salads

Cuisine: Moroccan

Source: Bon Appetit Magazine



Freshly ground pepper
In a large bowl, whisk the spices with the lemon juice. Gradually whisk in the olive oil and season with salt and pepper.
Add the carrots, raisins, parsley, mint and feta to the dressing and toss well. Serve lightly chilled or at room temperature.


Make Ahead

The carrot salad can be made without the feta and parsley and refrigerated for up to 6 hours; add the feta and parsley just before serving. The lemon dressing can be refrigerated overnight.