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Carrot Raisin Salad
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This marinated salad is full of flavor. The carrots are cooked but still have a nice satisfying crispness. Prep time includes refrigeration.

Serves: 4 (about 3 cups)

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Sephardic Parve Salad

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Ingredients

1 lb. baby carrots
2 tbl. lemon juice
1 tsp. sugar
1/2 tsp. paprika
1/4 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 tbl. olive oil
1/4 cup minced flat-leaf parsley
1 cup black raisins
Lettuce, for garnish (optional)

Directions

  1. Slice baby carrots into thirds, diagonally. Boil carrots in until just tender and still crisp, about 5 minutes.
  2. Rinse carrots with cold water twice, to prevent further cooking and set aside
  3. In medium bowl, combine lemon juice, sugar, paprika, cumin, cinnamon, salt, and cayenne pepper. Stir until sugar and salt are dissolved in the liquid. Stir in olive oil, parsley, raisins and carrots. Mix well then cover and refrigerate for one hour. While chilling, stir occasionally to blend flavors.
  4. Serve on a bed of lettuce leaves.

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