Moroccan Carrot and Spinach Salad

• 1 tablespoons kosher for Passover olive oil, plus 1 tablespoon, plus 1 tablespoon
• 5 cups carrots, sliced on the bias, about 8 large carrots
• 2 tablespoons plus 1 teaspoon sugar
• 1/2 cup plus 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• 3 cups fresh spinach, cleaned
• 1/2 teaspoon ground cumin
• 1 teaspoon chopped garlic
• 2 tablespoons orange juice

1. In a large saute pan heat 1 tablespoon olive oil.
2. Add the carrots, 2 tablespoons sugar, 1/2 cup lemon juice, and 1/4 teaspoon kosher salt.
3. Cook carrots until they just start softening.
4. In another saute pan heat 1 tablespoon of olive oil.
5. Add the spinach until just wilted.
6. Remove from the pan and rough chop.
7. In a large bowl combine the cooked carrots, spinach, remaining 1 teaspoon sugar, cumin, garlic, orange juice, remaining lemon juice, and remaining olive oil.
8. Serve warm.

kosher for passover, carrots, sugar, lemon juice, kosher salt, fresh spinach, ground cumin, garlic, orange juice

Taken from www.foodnetwork.com/recipes/moroccan-carrot-and-spinach-salad-recipe.html (may not work)