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| WHAT YOU'LL NEED |
| 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 |
teaspoon ground cumin |
| 1/4 |
teaspoon salt |
| 1 |
cup pitted California Dried Plums |
| 3 |
tablespoons chopped cilantro |
| 2 |
tablespoons toasted sesame seed |
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Prep time: 15 minutes
Cook time: 5 minutes
Cut carrots into 1-inch pieces on diagonal. Drop carrots into boiling, salted water. Cook carrots 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.
Serves 6.
Nutrition Information Per Serving: 196 calories; 6 g fat; 206 mg sodium; 34 g carbohydrate; 3 g protein; 0 mg cholesterol; 6 g fiber
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