Moroccan Carrot SaladSubmitted by: ELANATM
IntroductionGot this from the New York Times Passover Cookbook, but it's great all the time! Got this from the New York Times Passover Cookbook, but it's great all the time!
2 lbs/900 g. Carrots, peeled and cut across into 1/8 in. slices
1.5 lbs/680 g. Swiss Chard
2 tbsp. ground cumin
.5 cup fresh lemon juice
2 tbsp. white wine vinegar
.5 cup olive oil (will experiment with less)
1 tbsp. grated lemon zest
2 tbsp. minced garlic
2 tbsp. chopped fresh parsley
1 tbsp. sugar
Kosher salt and freshly ground pepper to taste.
2. In a bowl, whisk together remaining ingredients, except salt and pepper. Add carrots and swiss chard and toss. Season with salt and pepper. Cover and refrigerate at least 2 hours before serving.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user ELANATM.