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
Add 3 large carrots, peeled and halved
Add 2 cloves garlic, peeled and diced
Add 1 Tbsp. olive oil
Add 2 Tbsp. lemon juice
Add salt and paprika, to taste
Add 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;