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Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser


Yield: 8 Servings

• 2 tablespoons lemon juice
• 2 teaspoons paprika
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 tablespoon sugar
• 1/3 cup extra virgin olive oil
• 8 carrots, peeled and julienned


1. Whisk juice, paprika, cinnamon, cayenne, cumin and sugar. Gradually add oil until dressing is smooth.

2. Steam carrots until crisp-tender. Drain and toss immediately with dressing.

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