Moroccan Carrot Salad

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.

1. Bring 2 pots of water to boil. Add carrots to one and cook until just tender (ab. 8 min.). Drain and set aside. Meanwhile, add swiss chard to second pot of water and blanch for ab. 5 minutes. Drain and plunge into a bowl of cold water. Drain, press out water and chop coarsely.
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.