This is not your same old carrot-raisin salad. Our colorful salad combines exotic spices for a flavorful twist on a traditional favorite.
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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 Raisins
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Slice carrots, diagonally, into two or three pieces. Cook carrots in boiling water until crisp-tender, about 5 minutes. Drain, rinse with cold water and drain again. While carrots cool, in medium bowl, 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 3 cups.
Nutrients Per 1/2 Cup Serving: Calories 135; Protein 1g; Fat 2g; Carbohydrates 30g; Sodium 125mg; Dietary Fiber 4g; Cholesterol 0mg