Stir in mint, cilantro and dates, and refrigerate until ready to use. The salad will keep, covered, up to 5 days in the refrigerator.

Susan Feniger likes to make this salad early in the day, so the carrots marinate a bit in the dressing. Harissa, the North African chile paste, adds fiery heat. Slideshow: More Make Ahead ...

This Moroccan orange salad with cured black olives is a perfect ... Arrange orange slices on a plate, then sprinkle olives on top. Pour dressing over the salad. Sprinkle with cumin seeds or ...

a handful of chopped fresh parsley and mint Place the chops on the lentil salad, drizzle any of the juices on the plate over the chops and serve.

Their subsequent restaurants, Kismet and Kismet Rotisserie, followed suit with big green salads and veggie sandwiches, Moroccan ... the salad: Place the wedges of iceberg on a platter (or plate ...

It’s a dish of many names — cold plate, cold salad plate, tri-salad plate, salad trio. You know them: chilled plates with ice cream scoops of protein-based, mayonnaise-bound salads ...

This warm cauliflower and Brussels sprouts salad is a wonderful addition to your winter meal rotation. The vegetables are roasted until crispy in the oven with lovely Moroccan-inspired spices like ...

Queensland Food Fellow Alison Alexander says this fresh and vibrant tomato salad is super flexible, so you can easily swap in and out ingredients to suit all tastebuds. Whether it's more or less ...