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Carrot
Salad
Ingredients:
6 cups carrot slices (about 1/2
inch thick)
3 garlic cloves, medium size, halved
3/4 cup fresh lemon juice
1/3 cup fresh parsley, finely chopped
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Makes about 5 cups of salad.
Recommended serving size: 1/2 cup.
Preparation:
- In a large
saucepan combine carrots and garlic. Cover with cold water and bring to
boil.
- Reduce heat and cook for about
8 to 10 minutes or until tender. Drain and discard garlic.
- In a large bowl combine lemon
juice and remaining ingredients and stir well.
- Add carrots to lemon juice
mixture and toss to coat.
- Transfer to serving bowl and
serve at room temperature or chilled.
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Did You Know?
The Apiaceae, the carrot or parsley family, are a family of usually
aromatic plants with hollow stems, including parsley, carrot, and other
relatives.
They were originally called the Umbelliferae, due to the inflorescence
in the form of a compound "umbel".
This is a large family with about 300 genera and more than 3,000
species.
The small flowers are radially symmetrical with 5 small sepals, 5
petals and 5 stamens.
The family contains some highly toxic plants, such as hemlock, which
was used to execute Socrates. It also contains some highly useful
plants, such as carrots, parsley, caraway, and fennel. Many plants in
this family, such as Wild carrot have estrogenic properties, and have
been used as folk medicine for birth control. Most notable for this use
is the extinct giant fennel, silphium.
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