The sweet and spicy flavors of Morocco give this delicious and healthy salad an exotic flair.
1 pound medium-to-large carrots, peeled and thinly sliced
1/4 cup raisins (dark or golden)
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
1/4 cup extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Dash of cayenne pepper (optional)
Salt and freshly ground black pepper to taste
Boil or microwave the carrot slices in water until crisp-tender, about 5-10 minutes. Rinse in cold water to stop the cooking process, and drain well. Place the cooked/drained carrots in a bowl along with the raisins and the parsley or cilantro.
In a smaller bowl, whisk together the remaining ingredients. Pour over the carrots mixture, and toss well. Allow the carrots to marinate in the dressing at room temperature for at least 15 minutes.
Serve at room temperature or slightly chilled.
-- 4-6 servings