Moroccan Salad



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.

Makes 6 servings

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 Raisins
Lettuce leaves, optional

SLICE carrots, diagonally, into 2 or 3 pieces. 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 raisins. ADD carrots and toss. COVER and refrigerate at least one hour to chill and blend flavors. STIR occasionally. SERVE on lettuce leaves, if desired.



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.