Moroccan Carrot Salad
Item
Title
Moroccan Carrot Salad
Description
A recipe for Moroccan Carrot Salad
Creator
Cynthia Benedict
pages
02
transcription
Ingredients
2 lb. carrots
3 cloves garlic, minced
2 tsp. paprika
Hot pepper to taste
1 Tbsp. cumin
½ c. lemon juice
Salt to taste
2 Tbsp. freshly chopped parsley
3 Tbsp. olive oil
Directions
Peel carrots and boil in water for 20 minutes or until barely tender. Cool and cut into thin rounds. Place carrots in mixing bowl and add the remaining ingredients except the parsley and oil. Cover and refrigerate until thoroughly chilled. Before serving, sprinkle with parsley and oil. Serves 8-10.
2 lb. carrots
3 cloves garlic, minced
2 tsp. paprika
Hot pepper to taste
1 Tbsp. cumin
½ c. lemon juice
Salt to taste
2 Tbsp. freshly chopped parsley
3 Tbsp. olive oil
Directions
Peel carrots and boil in water for 20 minutes or until barely tender. Cool and cut into thin rounds. Place carrots in mixing bowl and add the remaining ingredients except the parsley and oil. Cover and refrigerate until thoroughly chilled. Before serving, sprinkle with parsley and oil. Serves 8-10.
