Moroccan Carrot Salad

1 lb. carrots, cut into 2-x-1/4" strips
1/4 t. salt
2 T. fresh lemon juice
2 T. sugar
2 t. vegetable oil
1 clove garlic, crushed
1 t. paprika
1 t. ground cumin
1 t. dried parsley flakes
1/8 t. ground cinnamon

Place a steamer rack in the bottom of a medium saucepan. Add enough water to come almost up to the bottom of the rack. Place saucepan over medium heat. When water boils, add carrots, cover saucepan, and cook 5 minutes or until carrots are tender-crisp. Drain. Place carrots in a medium bowl.

While carrots are cooking, combine remaining ingredients in a small bowl. Mix well. Spoon over hot carrots, tossing until carrots are well coated.

Chill several hours or overnight to blend flavors. Mix before serving.

Makes 6 servings.

Adapted from The Meatless Gourmet, p. 245.