Moroccan Carrot Salad
The spices cinnamon and cumin bring out the sweetness of the carrots. It's even better the next day!
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Serves6 ()
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Ingredients
- 2 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 1 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 1 pound carrots peeled and cut into chunks
- 1/3 cup raisins
- 1/4 cup slivered or chopped almonds
- 1/4 cup flat-leaf parsley chopped
Directions
- In a small bowl, combine minced garlic, salt, lemon juice, olive oil, cumin, cinnamon, and cayenne. Set aside.
- Bring a large pot of water to a boil. Add chopped carrots and cook until just tender, about 5-10 minutes.
- Drain carrots and rinse immediately under cold water.
- Add the dressing to the carrots and mix well.
- Toss in raisins, slivered almonds, and parsley.
- Serve salad at room temperature or chilled.
Nutrition Facts
Moroccan Carrot Salad
Amount Per Serving
Calories 168
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 160mg
7%
Potassium 315mg
9%
Total Carbohydrates 16g
5%
Dietary Fiber 3g
12%
Sugars 8g
Protein 2g
4%
Vitamin A
263%
Vitamin C
18%
Vitamin D0%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
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