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Doneen Hollingsworth, Secretary of Health

carrot raisin saladMoroccan Raisin & Carrot Salad

a 5 A Day Recipe from the National Cancer Institute


1 pound baby carrots
2 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon olive oil
1/4 cup minced parsley
1 cup raisins

 

Slice carrots diagonally into 2 or 3 pieces. Cook carrots in boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water, and drain again. While carrots cool, in medium bowl combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and pepper. Stir to dissolve sugar and salt. Stir in olive oil, parsley, and raisins. Add carrots and toss. Cover and refrigerate at least 1 hour to chill and blend flavors. Makes 6 servings.

Nutritional Information (1 serving):
Calories: 135
Carbohydrates: 30 grams
Protein: 1 gram
Fat: 2 grams

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