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.

Ingredients

  • 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
  • Directions:
    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.

    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%