Mashed Carrot Salad



Mashed Carrot Salad

This salad, adapted from “World Food Café“ by Chris and Carolyn Caldicott (SOMA, 1999), is good with plain yogurt mixed in.

1 pound carrots, peeled and sliced

2 teaspoons cumin seeds, toasted

Juice of 1 lemon

3 tablespoons olive oil

2 teaspoons paprika

Salt and pepper

Cook the carrots in salted boiling water until tender. Drain and place in a large bowl. Mash with a potato masher until smooth. Blend in the cumin, lemon, oil, paprika and salt and pepper to taste. Makes 6 servings.

Per serving: 98 calories, (62 percent calories from fat), 7.2g fat, (.9 g sat fat, 5.0g mono fat), 0mg cholesterol, 0.9 g protein, 8.9g carbohydrate, 2.5 g fiber, 54 mg sodium.

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