17 hours ago
Monday, October 11, 2010
Cumin Scented Carrot Salad
2 lbs carrots, peeled and grated
a few handfuls of raisins - about a cup
a 6 oz can of pineapple tidbits
juice of 2 lemons
1/2 t cumin
1/2 t ground coriander
1/2 t freshly ground black pepper
3 T good olive oil
Add the carrot shreds and raisins to the bowl - try to separate the raisins so you don't have big raisin clumps.
Pour the juice from the pineapple in a bowl to make the dressing. Add the spices, lemon juice and olive oil.
Dice the pineapple bits and add to the carrot mixture.
Pour the dressing in to the salad and toss.