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    You are in: Home / Low-cholesterol / Moroccan Carrot Salad Recipe
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    Moroccan Carrot Salad

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on June 16, 2007

      I liked this.. I will make it again, but with less cinnamon and less cumin, and garlic becuase even for this garlic lover it was a little overpowering. The lemon, olive oil, paprika and parsley are good, but I wanted to taste more of the carrots as well. Personal taste is obviously everything and I will be happier to tone down parts of this for my own personal taste. That said, I will be making this again, becuase the basic type of taste is very refreshing. Please see my rating system: 3 stars for a recipe that I will be very happy to tweek to better suit our tastes. Thanks!

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    • on March 31, 2007

      Yum! Wonder how it would be with lime juice instead of lemon ... may try that next time.

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    • on March 31, 2007

      Very good. Didn't use paprika and cut back a little on the sugar and cinnamon (I prefer things spicy rather than sweet). Will definitely make this again.

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    • on March 31, 2007

      Very flavorful. I thought there might be a bit too much cinnamon, so I cut it back to 1/2 tsp -- I think that worked better.

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    • on March 23, 2007

      Thought this was fabulous! I used more garlic and more olive oil, and thought the combination of flavors was really scrumptious. Carrots were still a little too crunchy after 5 minutes, so I'd steam 'em for 6-7, I think. Thanks!

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    • on March 22, 2007

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    Nutritional Facts for Moroccan Carrot Salad

    Serving Size: 1 (66 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 65.5
     
    Calories from Fat 16
    24%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 150.3 mg
    6%
    Total Carbohydrate 12.6 g
    4%
    Dietary Fiber 2.4 g
    9%
    Sugars 7.8 g
    31%
    Protein 0.8 g
    1%

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