North African and Middle Eastern cuisines inspire this crisp salad, starring a spicy vinaigrette made with McCormick Gourmet™ Organic Harissa Seasoning. Toss homemade dressing with shaved carrots, sweet-tart cranberries, crunchy pistachios and salty feta.
20m
PREP TIME
276
CALORIES
12
INGREDIENTS
Servings: 5
Ingredients
- 1/4 cup chopped fresh mint
- 3 tablespoons pomegranate juice
- 1 tablespoon honey
- 2 teaspoons Organic Harissa
- 1/2 teaspoon sicilian sea salt
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 3 tablespoons extra virgin olive oil
- 1/2 pound multicolor carrots, washed and peeled
- 1/2 cup shelled roasted pistachios
- 1/2 cup dried cranberries
- 3 cups baby arugula
- 1/4 cup crumbled feta cheese
INSTRUCTIONS
- 1 Mix mint, pomegranate juice, honey, Harissa Seasoning, salt and pepper in a large bowl. Gradually add oil, while mixing with wire whisk until well mixed. Set aside.
- 2 Trim carrot ends. Slice each carrot lengthwise into ribbons with a vegetable peeler or mandoline. Toss carrots with 1/4 cup prepared dressing in medium bowl. Stir in pistachios and cranberries.
- 3 Arrange arugula on serving platter. Drizzle with remaining dressing and top with carrot mixture. Sprinkle with feta before serving.
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
