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Carrot Salad, Moroccan II (P, TNT)
Source: Self
Serves: 4

1 pound carrots
3 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon paprika
2 cloves garlic, pressed
1/2 teaspoon cumin
1/4 cup chopped cilantro
Salt and pepper

Peel, wash and slice the carrots into rounds. Boil in a large pot of salted water until crisp-tender, about 8 minutes. Rinse under cold water.

Whisk together lemon juice, olive oil, paprika, garlic, and cumin. Pour the dressing over the carrots and mix. Add the cilantro and season to taste with salt and pepper.

Poster's Notes:
Beets can also be made in a similar way. Just cook them before cutting them into wedges. Very yummy.

Posted by Krisann Dayan

Nutritional Info Per Serving: N/A