Spiced Carrot Salad

Ingredients

• 1 pound fresh carrots (about 12)
• 1 large garlic clove, peeled but left whole
• Salt to taste
• ½ cup fresh lemon juice
• ⅛ teaspoon cinnamon
• ½ teaspoon cumin
• ½ teaspoon paprika
• ⅛ teaspoon cayenne
• ¼ cup olive oil
• Chopped parsley for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    117 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 0 grams protein; 53 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Trim and scrape the carrots, and place them in a saucepan.
2. Cover the carrots with water, and add the garlic and salt. Bring to a boil, and cook for 10 minutes. Drain. Then, cut the carrots into 1/2-inch rounds (there should be about 2 1/2 cups).
3. In a bowl, combine the lemon juice, cinnamon, cumin, paprika and cayenne. Blend well. Add the carrots and half the oil. Stir well.
4. Spoon out individual portions, and sprinkle the remaining oil over them evenly. Garnish with parsley, and serve.

About 20 minutes