Moroccan Salad

Submitted by Gingerbear

• Ready In: 30mins
• Ingredients: 12
• Yields: 3 cups
• Serves: 6

ingredients

• 1 lb baby carrots
• 2 tablespoons lemon juice
• 1 teaspoon sugar
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1⁄4 cup minced parsley
• 1 cup raisins
• lettuce leaf, if desired

directions

1. Slice carrots diagonally into 2 or 3 pieces.
2. Cook carrots in boiling water until crisp-tender, about 5 minutes.
3. Drain, rinse with cold water, and drain again.
4. While carrots cool, in medium bowl, combine lemon juice, sugar, paprika, cumin, cinnamon, salt and cayenne pepper; stir to dissolve sugar and salt.
5. Stir in olive oil, parsley, and raisins.
6. Add carrots and toss.
7. Cover and refrigerate at least one hour to chill and blend flavors.
8. Stir occasionally.
9. Serve on lettuce leaves, if desired.

Reviews

[Holly Mercer]

Very nice; spicy and a bit tart. I messed up many things making it: No raisins in the house, only dried parsley and to top it off, I oversalted badly. And my family STILL wolfed it down. I can't wait to try making it right!

 

[Ducky]

This was a nice change from the usual salad and was a great way to use up some of the overabundance of carrots in the house. It did seem to make a big quantity. One of the guests didn't like the cumin and I would probably add less of it next time it is made.