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Cooked Carrot Salad

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Ingredients

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	8 carrots
	1 cup water
	1 garlic clove
	1/2 teaspoon paprika
	1/2 teaspoon ground cumin
	2 tablespoons olive oil
	2 tablespoons red wine vinegar
	1 tablespoon parsley, minced (flat leafed variety)
	salt
	pepper, freshly ground

Nutritional information

57.2

Calories

32 g

Calories From Fat

3.6 g

Total Fat

0.5 g

Saturated Fat

0 mg

Cholesterol

44 mg

Sodium

6.1 g

Carbs

1.8 g

Dietary Fiber

2.9 g

Sugars

0.7 g

Protein

98g

Serving Size

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Cooked Carrot Salad

Name: Cooked Carrot Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: : 8; : 1; : 1; : 1/2; : 1/2; : 2; : 2; : 1

Features:

Cuisine:

American

This is a Moroccan recipe published in The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.

50 min
Serves 8
Easy

Ingredients

Directions

Cooked Carrot Salad, This is a Moroccan recipe published in The Africa Cookbook – Tastes of a Continent by Jessica B Harris , This salad is very easy and delicious It went so well with the rice and chicken kabobs we served it with for dinner

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Steps

1 Done	Wash, Scrape and Slice Carrots Into 1/4 Inch Thick Rounds.
2 Done	Bring Water to a Boil in a Heavy Saucepan. Add Carrots and Garlic, Cover, and Cook About 15 Minutes, or Until Tender (but Still Firm).
3 Done	Drain Carrots and Place in Serving Bowl.
4 Done	Mix Remaining Ingredients and Pour Over the Carrots. Toss, Then Cover With Plastic Wrap and Set Aside For About 30 Minutes Before Serving at Room Temperature.