Per Serving: 116 calories, 2g fat, 24g carbs, 2g protein, 4g fiber, 90mg sodium
NOTE: This recipe is NOT ok for those on the LMD (Low Microbial Diet).
- In large saucepan, bring 2 quarts of water to a boil. Add carrots and return water to boil. Cook carrots 2 minutes, until crisp but tender. Drain well and let cool slightly.
- In large bowl, whisk together lemon juice, honey, olive oil, garlic, cumin, cinnamon, ginger, salt and cayenne, if desired. Add carrots and raisins to bowl and toss. Refrigerate salad for about 3 hours, until chilled. Top with pine nuts and serve.
- To toast pine nuts: put in small dry skillet over medium heat, shaking or stirring frequently until golden brown, about 2 minutes. Immediately transfer nuts to small dish and cool.
Recipe from: AICR's New American Plate Cookbook, 2005