Shaved Carrot Salad with Pomegranate Harissa Dressing Recipe

Try the Trendiest Flavors Tonight - A spicy flavor found in North African cuisine, harissa is made from a combination of chilies, warm spices and mint.

(Family Features) Exotic flavors common in the Middle Eastern region of the world like shawarma are having a moment, appearing on restaurant menus and in popular make-at-home recipes.

Now is the perfect time to give these flavors a try. Thanks to new global seasonings from McCormick Gourmet, the spice combinations are already blended for the ultimate taste and simplicity.

Made from high-quality herbs and spices, the seasonings are USDA-Organic certified and Non-GMO Project verified so you can f eel good about the ingredients used in your cooking. The expertly blended spices help create distinctive global-inspired dishes that take your home dining experience to the next level so you can explore these flavors from around the world without leaving the comfort of home.

You can also add Harissa to meat and veggies before roasting, stir it into cooked rice and grains, mix it into yogurt to make a dip or combine it with roasted bell peppers and oil to turn this spice into its namesake sauce.

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Shaved Carrot Salad with Pomegranate Harissa Dressing Recipe

Recipe courtesy of

Servings: 5

Prep Time: 20 minutes

Recipe Ingredients

  • 1/4 cup chopped fresh mint
  • 3 tablespoons pomegranate juice
  • 1 tablespoon honey
  • 2 teaspoons McCormick Gourmet Organic Harissa Seasoning
  • 1/2 teaspoon McCormick Gourmet Sicilian Sea Salt
  • 1/4 teaspoon McCormick Gourmet Organic Black Pepper, coarse ground
  • 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

Recipe Instructions

    In large bowl, mix mint, pomegranate juice, honey, harissa seasoning, sea salt and pepper. Gradually add oil while mixing with wire whisk until well mixed. Set aside.

    Trim carrot ends. Slice each carrot lengthwise into ribbons with vegetable peeler or mandoline. In medium bowl, toss carrots with 1/4 cup prepared dressing. Stir in pistachios and cranberries.

    Arrange arugula on serving platter. Drizzle with remaining dressing and top with carrot mixture. Sprinkle with feta before serving.

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Salad, Vegetarian, Middle Eastern

SOURCE: McCormick Gourmet


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Recipes: "Shaved Carrot Salad with Pomegranate Harissa Dressing Recipe

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