Ingredients
- 2 pounds carrots, peeled and cut across into 1/8-inch-thick slices
- 1 ½ pounds Swiss chard, washed and stemmed
- 2 tablespoons ground cumin
- ½ cup fresh lemon juice
- 2 tablespoons white wine vinegar
- ½ cup olive oil
- 1 tablespoon grated lemon zest
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh parsley
- 1 tablespoon sugar
- Kosher salt and freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (8 servings)
201 calories; 14 grams fat; 1 gram saturated fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 3 grams protein; 263 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Bring 2 large pots of water to boil. Add the carrots and cook just until tender, about 8 minutes. Drain and set aside. Meanwhile, add the Swiss chard to the second pot of water and blanch for 5 minutes. Drain and immediately plunge into a bowl of cold water. Drain, press out all of the water, chop coarsely and set aside.
- Whisk together remaining ingredients except salt and pepper. Add the carrots and Swiss chard and toss. Season with salt and pepper. Cover and refrigerate at least 2 hours before serving.
Dining and Cooking