Cumin-Marinated Cauliflower and Carrot Salad

Add a Moroccan hint to your meal with this veggie salad - a perfect side dish.

  • prep time 15 min
  • total time 3 hr 15 min
  • ingredients 8
  • servings 8

Ingredients

1
head cauliflower, cut into bite-sized pieces
1
cup baby carrots, cut in half crosswise
1/3
cup lemon juice
1/3
cup oil
2
tablespoons chopped fresh parsley
1
teaspoon cumin
1/2
teaspoon salt
Dash ground red pepper (cayenne)
  • 1 Fill large saucepan or Dutch oven with water; bring to a boil. Add cauliflower and carrots; cook 2 minutes to blanch. Drain; rinse with cold water to stop cooking.
  • 2 Meanwhile, in medium nonmetal bowl, combine all remaining ingredients; mix well.
  • 3 Add cauliflower and carrots; toss to coat. Refrigerate at least 3 hours before serving, stirring occasionally.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/2 Cup
    Calories
    100
    (
    Calories from Fat
    80),
    % Daily Value
    Total Fat
    9g
    9%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    150mg
    150%;
    Total Carbohydrate
    4g
    4%
    (Dietary Fiber
    2g
    2%
      Sugars
    2g
    2%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    80%;
    Vitamin C
    30%;
    Calcium
    0%;
    Iron
    2%;
    Exchanges:
    1 Vegetable; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved