Carrot and Raisin Salad---Moroccan Style
A little different combination of flavors makes this so good. We like it any time, but is especially good in the winter, when other fresh vegetables are not as good or quite expensive!
2
People talking
INGREDIENTS
Nutrition- 1lb baby carrots
- 2tablespoons lemon juice
- 1teaspoon sugar
- 1⁄2teaspoon paprika
- 1⁄4teaspoon ground cumin
- 1⁄4teaspoon cinnamon
- 1⁄4teaspoon salt
- 1⁄8teaspoon cayenne pepper
- 1tablespoon olive oil
- 1⁄4cup minced fresh parsley leaves
- 1cup raisins
- 1
Advertisement
DIRECTIONS
- Slice carrots into about three pieces.
- Cook carrots in boiling water until crisp-tender, about five minutes.
- Drain, rinse with cold water and drain again.
- While carrots cool, in medium bowl, combine lemon juice, sugar, paprika, cumin, cinnamon, salt and cayenne pepper.
- Stir to dissolve sugar and salt.
- Stir in olive oil, parsley and raisins.
- Add carrots and toss to combine.
- Cover and chill for at least one hour to blend flavors, stirring occasionally.
- Serve on a leaf of lettuce, if desired.
Advertisement