Carrot Salad With Oregano And Cumin

Course : Salads
Serves: 8
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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 / Directions:

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

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