Sharon's Recipes, 9/97

Cumin-Scented Carrot Salad
This recipe came out really good. I used raw carrots, one less pot to wash!.....Sharon

appetizers, salads, vegetables, vegetarian
Yield: 3 cups

3 cups carrot; shredded
1 teaspoon cumin
3 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon water
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cloves garlic; crushed
1/4 cup parsley; finely chopped

Steam carrots, covered, 3 minutes or until crisp-tender. Rinse under cold water and drain well. Spoon into a medium bowl and set aside.
Place a small skillet over medium-low heat. Add cumin; cook 20 seconds, stirring constantly.
Add lemon juice and next 5 ingredients; stir with a whisk until blended.
Add lemon juice mixture and parsley to carrots; toss well.
Cover and chill.

Contributor: Cooking Light 8/97

Black-eyed Pea Salad
This is a beautiful dish that can be served either cold or at room temp. I used three 15.5 oz (439g) cans of peas and one each of a green,red, and orange pepper. I also left out the cilantro....Sharon

appetizers, beans, mexican, relishes/preserves, salads vegetarian
Yield: 4 cups

2 tbsp. red wine vinegar
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups black-eyed peas,canned; drained,rinsed 3/4 cup celery; diced
1/4 cup cilantro (fresh); chopped
1/4 cup red bell pepper; diced
1/4 cup green bell pepper; diced
1/4 cup red onion; diced

Combine first 4 ingredients in a med. bowl; stir well. Add peas and next 5 ingredients; stir well.
Cover and chill at least one hour. Stir before serving.
Garnish w/ cilantro sprigs if desired.

Contributor: Cooking Light 8/97

Updated: February 5, 1998
Comments or questions? Write to Sharon at ( NOTE: remove "master" from the address)

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