Moroccan Carrot Salad
2 (10-ounce) packages pre-shredded carrots
1 cucumber, seeded and chopped
1 cup golden raisins
1 lemon, juiced
1/2 cup, chopped cilantro leaves
1 teaspoon ground cumin
1/2 teaspoon paprika
1 pinch cayenne
1 teaspoon honey
1/4 cup extra-virgin olive oil
In a medium bowl, combine shredded carrots, diced cucumber and raisins. Set aside.
For the Dressing: In a small mixing bowl, combine lemon juice, cilantro, spices, and honey. Slowly whisk in extra-virgin olive oil.
Pour dressing over carrot salad and toss to coat. Cover with plastic wrap and refrigerate for several hours to allow flavors to meld.
Recipe courtesy of Sandra Lee