Moroccan Salad

Name: Moroccan Salad
Ingredients: 1 lb baby carrots; 2 tablespoons lemon juice; 1 teaspoon sugar; 12 teaspoon paprika; 14 teaspoon ground cumin; 14 teaspoon ground cinnamon; 14 teaspoon salt; 18 teaspoon cayenne pepper; 1 tablespoon olive oil; 14 cup minced parsley; 1 cup raisins; lettuce leaf, if desired

12 ingredients

9 steps

Ingredients

1 lb baby carrots
2 tablespoons lemon juice
1 teaspoon sugar
12 teaspoon paprika
14 teaspoon ground cumin
14 teaspoon ground cinnamon
14 teaspoon salt
18 teaspoon cayenne pepper
1 tablespoon olive oil
14 cup minced parsley
1 cup raisins
lettuce leaf, if desired

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.