Tuesday, November 22, 2011

Moroccan Carrot Salad

6 carrots, boiled, drained and cut into 1/4 inch slices
1 tsp dried parsley (or 1 Tbsp fresh and chopped)
2 tsp minced garlic
1 tsp canola oil
2 tsp lemon juice
1 tsp ground cumin
1/4 tsp ground tumeric
To Make:
Add all but carrots to a bowl and mix.
Add carrots to mixture and toss.
Let sit for 4 hours then serve.

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