1. In a bowl whisk together oregano, cumin, zest, lemon juice and salt and pepper to taste and whisk in oil in a stream until dressing is emulsified.
2. Add carrtos and toss to combine well.
Serves: 8-10 as part of a tapas buffet
Nutritional Information:
23 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 18mg Sodium
