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Monday, June 19, 2017

Rachael Ray's Moroccan Carrot-Chickpea Salad

This is a "good for you" salad with plenty of zip!!
(serves 8)

1 lemon, finely zested and juiced
1 t. ground coriander
1/8 t. cayenne pepper, to taste*
Kosher* salt, to taste*
EVOO
1&1/2 lbs. organic* carrots, coarsely grated
2 cans (15 oz.) chickpeas, drained and rinsed well*
1/2 cup golden raisins
1/2 cup roasted, unsalted cashews, coarsely chopped
1/3 cup coarsely chopped cilantro, plus leaves for garnish
1/3 cup chopped fresh mint (lemon* mint, if you can find it)

In a large bowl, combine the lemon zest and juice, coriander, cayenne, and 1&1/4 t. salt; whisk in the oil to moisten*. Stir in the carrots, chickpeas, raisings, cashews, chopped cilantro, and mint; toss to coat. Let stand for 5 min. or cover and chill til serving. Top with the cilantro leaves.

"Laughter lightens your load and lifts your heart into heavenly places."

So don't forget to have some FUN today!!!!!

Love,

Machete Milletti

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