Moroccan Carrot And Spinach Salad - cooking recipe

Ingredients

3 tablespoons olive oil, divided
5 cups carrots, sliced on the bias
2 tablespoons granulated sugar
1/2 cup lemon juice
1/2 teaspoon kosher salt
3 cups Baby Spinach
1/2 teaspoon ground cumin
1 teaspoon granulated sugar
1 tablespoon lemon juice
1 teaspoon garlic, chopped
2 tablespoons orange juice

Preparation

In a large saute pan, heat 1 tablespoon olive oil.
Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt.
Cook the carrots until they just start softening.
In another saute pan, heat 1 tablespoon olive oil.
Add the spinach and cook just until wilted.
Remove from the pan and chop roughly.
In a large bowl, combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice and remaining olive oil.
Serve warm.