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Carrot Salad

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CATEGORY CUISINE TAG YIELD
Vegetables Jewish 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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.

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