Moroccan Carrot Salad

Cooking Instructions

Bring 2 cups water to boil in a 2-quart saucepan.

Meanwhile cut carrots diagonally in 1/2-inch-thick chunks, rotating carrots 1/4 turn with each cut.

Boil carrots 10 minutes or until crisp-tender. Drain, then cool under running cold water.

Whisk all the Marinade ingredients in a medium-size serving bowl until thoroughly blended. Add carrots and stir to coat. Cover and refrigerate at least 24 hours or up to 5 days.

To serve, bring to room temperature and stir in parsley.