4 P.M. INTERVIEW: Harvest of the Month-Carrots

By  | 

BLACK RIVER FALLS, Wis. (WEAU)— March is National Nutrition Month and our Harvest of the Month Recipe features carrots.
Colorful and delicious with slightly spicy and sweet Moroccan flavors—A Mediterranean delight.
Makes 12 ½ c. servings


5 medium carrots – grated or spiral cut
2 c. spinach or kale
1 can (14 oz.) garbanzo beans (chick peas)
½ c. walnuts or almonds
½ c. dried cranberries or raisins
½ c. Kalamata olives (or traditional olives) or feta cheese

Dressing: Honey Dijon Aromatic Dressing:
1/3 cup extra virgin olive oil
1/4 cup vinegar
2 Tbsp. honey
1 Tbsp. dijon mustard
1/4 tsp salt (optional)
1/2 tsp ground cumin or more
1/2 tsp ground turmeric or more
½ tsp ground cinnamon or more
1/4 tsp black pepper


1. In a large bowl, combine the carrots, spinach, chick peas, nuts, cranberries and olives.

2. In a small bowl, whisk the olive oil, vinegar, honey, Dijon, salt and spices together with a fork.

3. Toss the dressing over the salad just before serving. Add more spices if desired.

Serve with your favorite protein – grilled chicken, salmon, boiled eggs, shrimp, etc.

This spice combination is slightly sweet with a Moroccan flavor

Nutrition info per ½ c. serving: Approx. 160 Calories, 10g Fat, 15g Carb, 4g Fiber, 3 g Protein