Sweet Carrot Salad

This is a quick salad that makes a good buffet or potluck dish.  The carrots with the slightly sweet and sour spiced dressing is quite refreshing.  I served it chilled, but it holds well enough without wilting to serve at room temperature.  The original recipe is from Cooking Light. I used baby carrots, because that is what I had in the house. Regular carrots would work well, but I would choose slender ones rather than big soup carrots.

Sweet Carrot Salad

5 cups  (1/2-inch-thick) carrot slices, cleaned and peeled
2 garlic cloves, halved
2/3 cup fresh lemon juice
1/4 cup chopped fresh parsley
2Ttablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon paprika

Combine carrot and garlic in a large saucepan. Cover with water; bring to a boil. Cook 8 minutes or until tender; drain. Discard garlic.

Combine lemon juice and remaining ingredients in a medium bowl, and stir well. Add carrot to lemon juice mixture, tossing to coat. Serve salad at room temperature or chilled.  Makes 8 servings with virtually no fat per serving.

Carrot salad


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I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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