|A bright colorful salad. Perfect for the holidays or family dinners at home.|
2lb baby carrots, cut in half
3tbs fresh lemon juice
2tbs orange juice
1 cloves garlic, mashed (or use a bit of garlic powder instead)
3tbs extra virgin olive oil
1/3c chopped cilantro
1/2c roasted and salted pistachios, shelled
1. In a large saucepan, boil water. Then add carrots and boil until crisp-tender, or about 5 minutes. Add craisins during the last few minutes of cooking. Drain and rinse.
2. In a bowl, mix together lemon juice, orange juice, garlic paste, cinnamon, paprika, and cayenne. Season with salt and pepper then slowly whisk in olive oil. Taste and adjust seasonings as needed. Can be kept in the fridge a few days ahead.
3. Toss salad with cilantro and pistachios just before serving.