Moroccan Carrot Salad

• 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

1. 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.
2. 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.

carrots, lemon juice, olive juice, parsley, paprika, ground cumin, asafetida, salt, cinnamon, honey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=882161 (may not work)