This salad can be stored in an airtight container in the fridge for several days.
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Put Carrots (6 cups) and Italian Flat-Leaf Parsley (3 Tbsp) in a large bowl.
Make dressing: Whisk Lemons (1 1/2), Garlic (2 cloves), Salt (1 tsp), Ground Cumin (1 tsp), and Cayenne Pepper (1/8 tsp). Keep whisking while slowly adding the Olive Oil (1/4 cup) to emulsify the ingredients.
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Nutrition Per Serving
% Daily Value*
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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