Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  fresh oregano -- finely chopped
     1/2      teaspoon  ground cumin
     1/4      teaspoon  grated lemon zest
  1         tablespoon  fresh lemon juice
  1              pound  carrots -- peeled and shredded

Preparation:

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