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Prep 15min
Total3hr15min
Ingredients8
Servings8
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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)
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Steps
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.
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The flavors of Moroccan cooking inspired this salad. Carrot salads are popular in Morocco, where parsley, lemon and cumin are common seasonings.
Cauliflower belongs to the cruciferous family of vegetables, as does broccoli, Brussels sprouts and cabbage. These vegetables contain anti-oxidants, which may reduce the risk of cancer. Cauliflower is also high in fiber.
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Nutrition Facts
Serving Size:1/2 Cup
Calories
100
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
150mg
6%
Total Carbohydrate
4g
1%
Dietary Fiber
2g
8%
Sugars
2g
Protein
1g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
30%
30%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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