** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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