Ingredients
-
1
-
2
-
1
-
1/2
-
1/4
-
1/4
-
1/4
-
1/8
-
1
-
1/4
-
1
-
-
-
-
Directions
Moroccan Salad, , Very nice; spicy and a bit tart I messed up many things making it: No raisins in the house, only dried parsley and to top it off, I oversalted badly And my family STILL wolfed it down I can’t wait to try making it right!, This was a nice change from the usual salad and was a great way to use up some of the overabundance of carrots in the house It did seem to make a big quantity One of the guests didn’t like the cumin and I would probably add less of it next time it is made
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Steps
|
1
Done
|
Slice Carrots Diagonally Into 2 or 3 Pieces. |
|
2
Done
|
Cook Carrots in Boiling Water Until Crisp-Tender, About 5 Minutes. |
|
3
Done
|
Drain, Rinse With Cold Water, and Drain Again. |
|
4
Done
|
While Carrots Cool, in Medium Bowl, Combine Lemon Juice, Sugar, Paprika, Cumin, Cinnamon, Salt and Cayenne Pepper; Stir to Dissolve Sugar and Salt. |
|
5
Done
|
Stir in Olive Oil, Parsley, and Raisins. |
|
6
Done
|
Add Carrots and Toss. |
|
7
Done
|
Cover and Refrigerate at Least One Hour to Chill and Blend Flavors. |
|
8
Done
|
Stir Occasionally. |
|
9
Done
|
Serve on Lettuce Leaves, If Desired. |
