Lunch

Moroccan Carrot Salad is for Lunch.

Moroccan Carrot Salad takes several minutes to prepare.

Moroccan Carrot Salad takes several minutes to cook.

Moroccan Carrot Salad makes 4 servings.

The ingredients for Moroccan Carrot Salad are:

.25 pistachios
coarce salt and ground pepper
1.5 carrots, peeled, halved lengthwise, and cut into 2 inch pieces (again if thick)
.25 cup raisins
3 tbsp lemon juice (from 1 lemon)
2 garlic cloves, mased to paste
.5 tsp cumin
.5 tsp paprika
.25 ground cinnamon
.125 ground cayenne pepper
2 tbsp extra-virgin olive oil
.25 fresh cilantro leaves

Here is how you make Moroccan Carrot Salad:

1. Preheaat oven to 350. Spread pistachios on a rimmed baking sheet; toast in oven until fragrant, 8 to 10 minutes. Let cool, coarsely chop.2. Ina large saucepan of boiling salted water, cook carrots until crisp-tender, 5 to 7 minutes, adding raisins during last minute of cooking. Drain in a colander; draian under cool water until cool.3. In amedium bowl, whisk together lemon juice, garlic, cumin, paprika, cinnamon, and cayenne pepper. Whisking constantly, slowly adding olive oil.4. Add carrots, pistachios, and cilantro to dressing toss to combine.Body & Soul MagNumber of Servings: 4Recipe submitted by SparkPeople user AER1977.

The nutritional information for Moroccan Carrot Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 192.8

• Total Fat: 10.8 g
• Cholesterol: 0.0 mg
• Sodium: 86.5 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 5.0 g
• Protein: 3.4 g

The dietary needs meet for Moroccan Carrot Salad is Vegetarian