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Chermoula Marinated Fish With Fruity Carrot Salad

For the Chermoula: In a shallow

Yogurt Chicken With Carrot Salad

For the chicken, combine all the

Cinnamon Chicken With Carrot Salad

Score chicken in 2-3 places using a sharp knife. Rub with cinnamon.
For the carrot salad, combine all ingredients in a bowl and season to taste. Cover and chill until needed.
Heat oil in a large frying pan on high. Cook chicken, skin-side down, 4-5 mins each side, until golden and cooked through. Stir in lemon zest. Top with extra zest and serve with salad.

Kofta With Tunisian Carrot Salad

Combine ground meat, breadcrumbs, mint, spices and lemon juice. Season. Shape into 12 links. Cook on a heated, oiled grill plate (or frying pan) until cooked through.
Meanwhile, to make Tunisian carrot salad, cook carrots on a heated, oiled grill plate until just tender. Toss with remaining ingredients.
Serve kofta with Tunisian carrot salad and yogurt.

Fresh Veal Sweetbreads With Porcini Sauce & Carrot Salad

For the salad:
Put all ingredients, except

Spicy Fish Cakes With Cucumber And Carrot Salad

edium heat. Cook the fish for about 3 mins each side

Sautéed Cod With Purple Carrot Salad

Heat oil in a frying pan, season fish and saute on each side for 3-4 mins. Set aside.
Meanwhile, heat orange juice, prunes and garlic and cook for 3-4 mins. Add carrot ribbons, season and cook for 2 mins.
To finish, heat butter in a saucepan and add parsley. Serve fish with parsley butter and carrot salad on the side.

Tangled Thai Salad For Zwt-9

For the Salad:
Put napa cabbage in

Moroccan Carrot Salad With Dates And Yogurt (Vegan-Friendly)

Grate the carrots and place them in a bowl. Stir in most of the almonds (save a few for garnish) and the dates.
Whisk together the dressing. Taste and correct seasonings, add more lemon juice or yogurt if necessary. Pour the dressing over the carrot mixture; stir.
Serve immediately or cover and chill.
Garnish with a few sliced almonds and fresh mint leaves before serving.
If desired, the carrot salad can be served over a bed of lettuce. I served it over butter lettuce.

Beet And Carrot Salad With Goat Cheese Twists

aking pans with parchment paper. For the dressing, whisk oil, vinegar

Snap Pea Chopped Salad With Thai Vinaigrette Recipe

INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.

Classic French Carrot Salad

he shredded carrots. Sprinkle the carrot salad with the salt, pepper, and

Baby Beet And Heirloom Carrot Salad With Feta Cheese

oss to coat. Season. Roast for 45 mins, or until vegetables

Salat Tangiers (Moroccan Recipe For Zwt-9)

ling-film & allow to stand for 8-10 minutes.
Meanwhile

Moroccan Carrot Salad With Oranges And Medjool Dates

et stand at room temperature for 40 minutes.
Using a

M Cafe'S Curried Cauliflower Salad

For the cashews: Heat the oven

Vietnamese Lemongrass Shrimp Salad With Vermicelli - Bun Tom Xao

ntil shrimp is cooked.
For each salad place 1 cup of

Thai Crunch Salad With Peanut Dressing

For the dressing, combing all of the ingredients except for the cilantro in a blender and process until completely smooth.
Add cilantro and blend for a few seconds until the cilantro if finely chopped. Refrigerate until ready to serve.

For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

Breaded Pork Chops With Arugula Salad

Place flour, egg and combined breadcrumbs, Parmesan cheese and parsley in 3 separate shallow bowls. Lightly coat pork in flour; shake off excess. Dip in egg, then crumbs. Refrigerate for 20 mins.
Heat butter and oil in a large skillet on medium heat. Cook pork in batches for 3-4 mins each side, until golden and cooked through. Drain on paper towels.
For the salad, toss arugula and pear. Whisk oil and vinegar. Drizzle over salad. Top with shaved Parmesan cheese.
Serve pork with salad and a lemon wedge.

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