Carrot Salad

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  • 2 tablespoons extra virgin olive oil
  • 1 orange worth of zest, 3 tablespoons orange juice
  • 1 lemon worth of zest, 2 tablespoons lemon juice
  • 1 tablespoon ground cumin
  • salt
  • pepper
  • shredded fresh parsley to taste
  • 1-1/2 pounds carrots, shredded

Make a dressing by whisking together all ingredients but the carrots.

Pour the dressing over the shredded carrots. Toss.

Preparation time: 10 minutes