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Cumin Marinated Cauliflower & Carrot Salad

Source of Recipe

Pillsbury


List of Ingredients

1 head cauliflower, cut into bite size pieces
1 cup baby carrots, cut in half crosswise
1/3 cup lemon juice
1/3 cup oil
2 tablespoons chopped fresh parsley
1 teaspoon cumin
1/2 teaspoon salt
1 dash cayenne pepper


Recipe

Fill large saucepan with water and bring to a boil. Add cauliflower and carrots; cook 2 minutes to blanch. Drain and rinse with cold water to stop cooking. Meanwhile, in medium nonmetal bowl, combine all remaining ingredients, mixing well. Add veggies and toss to coat. Refrigerate at least 3 hours before serving, stirring occasionally. makes 8 servings.