Carrot Salad with Dried Plums
Sweet Moroccan spices scent this refreshing carrot and dried plum salad, tossed with a tangy lemon juice dressing.
2 pounds thin carrots, peeled
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
1/2 teaspoon hot paprika
1/4 teaspoon cinnamon
1/4 teaspooon ground cumin
1/4 teaspoon salt
1 cup pitted dried plums (about 6 ounces)
3 tablespoons chopped cilantro
2 tablespoons toasted sesame seed
Cut carrots into 1-inch pieces on diagonal. Drop carrots into boiling salted water. Cook 5 minutes after they return to the boil or until tender but not mushy. Drain.
In large bowl, whisk together lemon juice, oil, paprika, cinnamon, cumin and salt. Add carrots, dried plums and cilantro. Mix together gently. Mound in serving bowl or on 6 individual plates; sprinkle with sesame seed.
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