Moroccan Raisin & Carrot Salad
| 1 pound baby carrots 2 tbsp lemon juice 1 tsp sugar 1/2 tsp paprika 1/4 tsp ground cumin 1/4 tsp ground cinnamon |
1/4 tsp salt 1/8 tsp cayenne pepper 1 tbsp olive oil 1/4 C minced parsley 1 C raisins |
Slice carrots diagonally into 2 or 3 pieces. Cook carrots in boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water, and drain again. While carrots cool, in medium bowl combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and pepper. Stir to dissolve sugar and salt. Stir in olive oil, parsley, and raisins. Add carrots and toss. Cover and refrigerate at least 1 hour to chill and blend flavors. Makes 6 servings.
Nutritional Information (1 serving):
Calories: 135
Carbohydrates: 30 grams
Protein: 1 gram
Fat: 2 grams
Reprinted with the permission of the South Dakota Department of Health.
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