Moroccan Salad

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READY IN:
30mins
SERVES:
6
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

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.

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