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Zesty Lemon Carrot Salad

Dara

"Spunky cooked vegetables with an intense lemon-garlic flavor."
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Ingredients

20 m servings 51 cals
Original recipe yields 3 servings

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Directions

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  1. Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.
  2. Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.

Nutrition Facts


Per Serving: 51 calories; 0.6 g fat; 10.9 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 63 mg sodium. Full nutrition

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Reviews

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The carrots were good but the mushrooms didn't seem to absorb any flavor, next time I will leave them out.

Easy to make! Great hot or cold!

I really do like this refreshing carrot salad. Simple to make, different from carrot coins. I will make again and will take to potlucks.