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Carrot and Blue Cheese Salad With Cumin

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“From the Williams-Sonoma Kitchen Library Salads cookbook. I love the photos in all the Williams-Sonoma cookbooks and I love the store, better yet, the outlet! This sounded unique and easy to make. Celery makes a nice alternative to carrots. Sesame, poppy or mustard seeds can replace the cumin seeds.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a blender, combine the cheese, cream and salt to taste; blend until mixed.
  2. With the motor runing, add the oil in a thin, steady stream and continue to blend until the mixture is creamy.
  3. Arrange the carrots in a bowl, pour the dressing over the top, sprinkle with the cumin seeds and serve.

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