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.
The Perpetual Feast 
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