This salad is the
"color of health." The more color a fruit or vegetable has, often
the more health-promoting compounds, called phytonutrients, it contains.
Directions:SLICE carrots, diagonally, into 2 or 3 pieces.
- 1 pound baby carrots
- 2 tablespoons 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 Sun-Maid Natural Raisins
- lettuce leaves, optional
COOK carrots in boiling water until crisp-tender, about 5 minutes.
DRAIN, rinse with cold water, and drain again.
SET aside to cool.
COMBINE lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper.
STIR to dissolve sugar and salt.
STIR in olive oil, parsley, and
ADD carrots and toss.
COVER and refrigerate at least one hour to
chill and blend flavors.
SERVE on lettuce leaves if desired.
Makes 6 servings.
Nutrients per Serving (approx. 1/2
cup): Calories 140; Protein 1g; Fat 2.5g (Sat. Fat 0g); Carbohydrate 28g;
Dietary Fiber 3g; Cholesterol 0mg; Sodium 130mg
Daily Values: Vitamin A 230% * Vitamin C
20% * Potassium 13% * Dietary Fiber 12%