GRATED CARROT SALAD WITH DATES AND PISTACHIOS

FROM AZ CENTRAL

Grated Carrot Salad with Dates and Pistachios

by Sara Moulton – Sept. 4, 2012 11:26 AM
For The Associated Press

Start to finish: 30 minutes
Servings: 6

3 tablespoons extra-virgin olive oil
1 teaspoon whole cumin seeds
1 teaspoon paprika, sweet, hot or smoked, or a combination
1 teaspoon honey
1 pound carrots
1/4 cup chopped pitted dates (about 4 whole)
2 tablespoons fresh lemon juice
1/3 cup shelled natural pistachios, walnuts or almonds, chopped
1/2 teaspoon kosher salt
1 tablespoon shredded fresh mint

In a small skillet over medium-low, heat the oil. Add the cumin seeds and cook, swirling the pan occasionally, until they turn a shade darker and become fragrant, about 4 minutes. Remove the pan from the heat and stir in the paprika and the honey. Let the mixture cool to room temperature.

Meanwhile, coarsely grate the carrots, preferably using the coarse grating disk on a food processor. In a large bowl, toss the carrots with the cooled oil-cumin mixture, the dates, lemon juice, pistachios and salt, using your hands to incorporate the dates. Stir in the mint just before serving.

Nutrition information per serving (values are rounded to the nearest whole number): 180 calories; 90 calories from fat (50 percent of total calories); 10 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 21 g carbohydrate; 3 g protein; 4 g fiber; 220 mg sodium.