1 1 / 2 carrot, grated
1 large apple, peeled, seeded and diced 1 stalk celery
, diced 3 tablespoons
tablespoons raisins 3 tablespoons
tablespoons sunflower seeds
1 / 2 c. Tea Moroccan seasoning 2 tablespoons
Epicurean VE with house dressing table
Dressing
1 / 4 cup olive oil 1 tablespoon
in table grape
1 tsp tablespoon lemon juice, freshly squeezed
Although emulsify with a fork or small whisk all ingredients. Book and use the necessary amount. Refrigerate the rest.
In a bowl, combine all salad ingredients. Add the dressing and mix again. Cover and refrigerate at least 1 hour so the flavors and aromas are released. Serve with croquettes of chickpeas, falafel and couscous salad Jérusalem, et publié avant-here here.
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