1 pound baby carrots2 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
Directions :
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
Bon appétit
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