Moroccan Carrot And Cinnamon Salad - cooking recipe

Ingredients

1 lb carrot, cut into 1/4 inch strips
1/4 teaspoon salt
2 tablespoons lemon juice
2 tablespoons sugar
2 teaspoons oil
1 garlic clove, crushed
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon parsley, dried
1/4 teaspoon ground cinnamon

Preparation

Place a steamer rack in the bottom of a medium saucepan.
Add enough water to come almost up to the bottom of the rack.
Place saucepan over medium heat. When water boils, add carrots, cover saucepan, and cook 5 minutes or until carrots are tender crisp. Drain.
Place carrots in a medium bowl.
While carrots are cooking, combine remaining ingredients in a small bowl.
Mix well. Spoon over hot carrots, tossing until carrots are well coated.
Chill several hours or overnight to blend flavors.
Mix before serving.
Cook time does not include chilling time.