Moroccan Carrot Salad

Warm spices, such as cumin, cinnamon, and coriander, are typical of many Moroccan dishes and marry well with the sweet carrots and currants in this salad. Timing alert: Although this salad is fine at room temperature, it’s especially good served chilled, which will take at least 1 hour.

1/3 cup orange juice
1/3 cup fresh lemon juice
1 tablespoon plus 1 teaspoon honey
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 pound carrots, shredded
1 red bell pepper, cut into matchsticks
1/3 cup chopped cilantro
2 tablespoons dried currants

1 In a large bowl, whisk together the orange juice, lemon juice, honey, oil, cumin, coriander, salt, and cinnamon.
2 Stir in the carrots, bell pepper, cilantro, and currants, and toss to combine. Cover and refrigerate until well chilled, at least 1 hour. Makes 4 servings

Makes 4 servings.
Per serving: 142 calories, 4g total fat (0.5g saturated), 0mg cholesterol, 5g dietary fiber, 27g carbohydrate, 2g protein, 334mg sodium.