Moroccan Baby Carrot Salad Recipe

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101 Cookbooks
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 teaspoons cumin seeds

1/4 cup olive oil

1 pound baby carrots (or spring carrots), washed and cut into halves and/or quarters lengthwise

sea salt to taste

1 tablespoon honey

lemon juice from one lemon

1/2 cup black olives (Moroccan, Kalamata, etc), each torn in half

1/2 cup orange syrup (1 cup orange juice reduced by half over medium heat)

1 tablespoon cilantro, chopped

1 tablespoon mint, chopped

1/3 cup pine nuts, toasted

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