Moroccan Carrot Salad

Yields

• Carrot: 83%
• Cilantro: 84%

Pre-Preparation

1. Wash produce as needed.
2. Cut the top end off the carrots, then shred.
3. Finely chop cilantro.

Preparation

1. Whisk together orange juice, lemon juice, sugar, salt, cinnamon, and oil to make the dressing.
2. In a large bowl, add carrots, cilantro, and cranberries.
3. Pour dressing over the carrots and mix until evenly coated.
4. Hold cold until service at or below 41°F.

Serving

Serving size: 2/3 cup (3 oz)

Suggested serving utensil: spoodle

Recipe Source

Washington State Schools' “Scratch Cooking” Recipe Book