Moroccan Carrot Salad

submitted by Sister Warda Carlsen

Ingredients

1 lb. carrots
½ cup chopped parsley
2 cloves garlic, crushed (1 if you are not a garlic lover)
¼ cup lemon juice
¼ cup vegetable oil
½ teaspoon cumin
1 teaspoon paprika
red pepper flakes to taste

Directions

Cook carrots whole until they are "al dente" not mushy. Slice. Combine remaining ingredients. Serve at room temperature.