Moroccan Carrot Salad

Invincible Muffin » Recipes » Salads

Moroccan Carrot Salad

(modified from Kathy Cooks)

Dressing

¹/₃ cup lemon juice
2 Tablespoons olive oil
2 teaspoons finely chopped fresh parsely
1 teaspoon paprika
¹/₂ teaspoon ground cumin
2 cloves garlic, crushed or ¹/₂ teaspoon asafoetida
¹/₂ teaspoon salt
¹/₄ teaspoon cinnamon
¹/₄ teaspoon honey

Combine the rest of the ingredients and bowl and mix together. Set aside.

Salad

2 lbs. carrots, cut into large bite-sized chunks

Steam carrot chunks until just tender.

Pour the Dressing over the carrot pieces and toss until thoroughy mixed. Cover and refrigerate for at least 2-3 hours, or ideally overnight.

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