Moroccan Carrot Salad - cooking recipe

Ingredients

2 lb. carrots, steamed and torn into bite size pieces
1/3 c. lemon juice
2 Tbsp. olive juice
2 tsp. finely chopped fresh parsley
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. asafetida or 2 cloves garlic, crushed
1/2 tsp. spike or other vegetable seasoned salt
1/4 tsp. cinnamon
1/4 tsp. honey

Preparation

Scrub carrots well and cut tops and tips off. Steam carrots in a steamer until they can be cut easily with a spoon. Remove from heat and take 2 forks to break carrots crosswise into bite size pieces. Add the next 9 ingredients and toss until thoroughly mixed. Cover and refrigerate overnight or at least 3 to 4 hours before serving.
Makes about 3 to 4 cups of salad which, if served by itself as a salad or meal along with the Moroccan bread, serves 3 to 4 people.