Title: Carrot Salad
Categories: None
Yield: 1 Servings

1 lb Carrots; peeled and sliced
-into rounds
1/2 ts Salt
1 Clove garlic; minced, (I
-used more)
2 Lemons ; Juice of
Pepper to taste
1 ts Cumin
1/2 ts Paprika
1/4 c Vegetable oil
1/2 c Parsley; minced

Source: Jewish Cooking in America by Joan Nathan

Put the carrots in a saucepan with cold water to cover, add the salt and
simmer about 15 minutes till tender (I left the carrots slightly crunchy -
I like it better than completely soft)

Mix together the lemon juice, oil, garlic, peper, cumin, and paprika and
pour it over the carrots. Refrigerate it for a day or two, sprinkle it with
parsley and serve.

Posted to JEWISH-FOOD digest by syschwartz@juno.com (Sarah J Schwartz) on
Sep 23, 1998, converted by MM_Buster v2.0l.