Carrots in Cumin Dressing |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 2 tablespoons red wine vinegar | 1 tablespoon fresh lemon juice | 1 teaspoon ground cumin |
| 1 teaspoon Hungarian sweet paprika | 1/4 teaspoon ground allspice | 6 tablespoons olive oil |
| 2-1/2 pounds large carrots, peeled, cut on diagonal into 1/2-inch-thick ovals | 1/4 cup chopped fresh cilantro | |
| 1 | Combine first 5 ingredients in small bowl; whisk in oil. Season with salt and pepper. |
| 2 | Cook carrots in pot of boiling salted water until crisp-tender, about 6 minutes. Drain; place in bowl. Mix in dressing. Let stand 30 minutes, tossing often. Season with salt and pepper. Mix in cilantro. |