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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Cuban
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrots In Orange-Cumin Vinaigrette

Date Added: December 08, 2009


2 Teaspoons Cumin Seeds toasted & ground
1/4 Cup Orange Juice chilled
1/2 Teaspoon Dijon Mustard or any other
1 1/2 Teaspoons Kosher Salt and pepper
1 Unit Pepper to taste
2 Tablespoons Champagne
1 Tablespoon Olive Oil or chili oil
8 Carrots cut into sticks
1 Tablespoon Parsley finely chopped
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1. Toast the cumin seed in a heavy skillet over medium heat, shaking the pan about 30 seconds.

2. Cover the seeds with plastic and crush with rolling pin.

3. Per serving: 100 Calories; 4g Fat (33% calories from fat); 2g Protein; 16g Carbohydrate; 0mg Cholesterol; 764mg Sodium NOTES : Put the orange juice in a bowl and whisk in the cumin, mustard, salt, pepper and vinegar.

4. Whisk in the olive oil. Set aside. Steam the carrots until crisp tender, about 5 minutes.

5. Drain and toss the hot carrots in the vinaigrette.

6. Let cool to room temperature. To serve, divide the carrots and vinaigrette among 4 plates and sprinkle with parsley.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Alcohol, Fructose Malabsorption, Mustard, Oranges, Olive Oil allergies.
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