Wednesday, May 04, 2005

Quick Carrot and Raisin Salad

Quick Carrot and Raisin Salad (Adapted from CL)

1/3 cup golden raisins
1/4 cup finely chopped fresh parsley
2 tablespoons chopped red onion
16 ounces matchstick-cut carrots
3 tablespoons mayonnaise
3 tablespoons fresh lemon juice
1 1/2 teaspoons sugar
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 small garlic clove, minced
2 tablespoons sliced almonds, toasted

In a large bowl, toss together raisins, parsley, onion and carrots.

In a small bowl, whisk together mayonnaise, lemon juice, sugar, cumin, paprika, salt, cinnamon and garlic. Drizzle over carrot mixture and toss gently to coat. Cover and place in the refrigerator to chill for at least 30 minutes. Sprinkle with toasted almonds before serving.

Makes about 4 servings.

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