North African-Spiced Carrot And Parsnip Salad

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
80
FAT
15%
CHOL
0%
SOD
2%

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Ingredients for 24 servings

1/4 tsp. ground cinnamon

1/4 tsp. ground cumin

1/4 tsp. ground coriander

1/8 tsp. ground ginger

3 large carrots, about 3/4 lb. total

3 large parsnips, about 3/4 lb. total

1/4 cup fresh lemon juice

1 Tbs. honey

3/4 tsp. harissa

Sea salt and freshly ground pepper, to taste

6 Tbs. extra-virgin olive oil

1/2 cup shelled pistachio nuts, toasted and coarsely chopped

2/3 cup raisins

1/4 cup coarsely chopped fresh cilantro or mint

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