Carrot Salad and California Dried Plums
Recipe courtesy of California Dried Plum Board.
2 pounds thin carrots, peeled
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
1/2 teaspoon hot paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 cup pitted California Dried Plums
3 tablespoons chopped cilantro
2 tablespoons toasted sesame seed
- Cut carrots into 1-inch pieces on diagonal.
- Drop carrots into boiling, salted water. Cook carrots 5 minutes after they return to the boil or until tender but not mushy. Drain.
- In large bowl, whisk together lemon juice, oil, paprika, cinnamon, cumin and salt. Add carrots, dried plums and cilantro. Mix together gently.
- Mound in serving bowl or on 6 individual plates; sprinkle with sesame seed.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 196; Total Fat: 6g; Cholesterol: 0mg; Total Carbs: 34g; Fiber: 6g; Protein: 3g; Sodium: 206mg.
Recipe and photograph courtesy of California Dried Plum Board.