Moroccan Cooked Carrot Salad
Courtesy of EnLITEned Kosher Cooking 6 Servings • 5 Min. Prep Time • 20 Min. Cook Time • 2 Hrs. Chill Time • This tastes great and is a bit crispy too.| Ingredients |
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| 3 large carrots, peeled and halved |
| 2 cloves garlic, peeled and diced |
| 1 Tbsp. olive oil |
| 2 Tbsp. lemon juice |
| salt and paprika, to taste |
| Garnish: chopped fresh parsley (optional) |
Directions:
1. Place carrots and garlic in a small saucepan over medium heat, cover with water and cook until soft, about 20 min. Drain carrots and cut into slices. (For a more decorative look, use a knife with a serrated edge.)
2. Combine remaining ingredients and toss together with carrots. For best flavor, leave in refrigerator a few hours before serving. If desired, garnish with fresh parsley before serving.
Serving size: (cup) 1/2
Exchanges: Vegetable 1/2
Excerpt from EnLITEned Kosher Cooking by Nechama Cohen with permission from Feldheim Publishers. For more info contact www.feldheim.com. For more info on diabetes contact www.jewishdiabetes.org.
Nutrition:
Calories: 34; Calories From Fat: 16; Total Fat: 2g; Total Carbs: 4g; Fiber: 1g; Sodium: 195mg;