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Moroccan Carrot Salad With Oranges and Medjool Dates

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.1565
Energy (kCal)851.7521
Carbohydrates (g)95.7921
Total fats (g)54.8006
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium bowl, whisk the orange and lemon juice with the zests, sugar, cinnamon, cumin and cayenne. Gradually whisk in the olive oil and season the dressing with salt. | 2. In a large bowl, toss the carrots with all but 2 tablespoons of the dressing and let stand at room temperature for 40 minutes. | 3. Using a very sharp knife, peel the remaining 3 oranges, carefully removing all of the bitter white pith. Cut in between the membranes, releasing the orange sections into the bowl with the remaining dressing. Add the dates and toss. Arrange the carrot salad on a platter, spoon the oranges and dates around it and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    navel orange 4 zested juiced - - - -
    lemon 1 zested juiced 1.1183 0.3508 0.0178 0.0122
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    cinnamon 1/4 teaspoon - - - -
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    salt - - - -
    carrot 1 cut 52.48 12.2624 1.1904 0.3072
    date 1/2 pitted sliced 207.27 55.147 1.8008 0.2866

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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