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MOROCCAN CARROT SALAD 
Salted water
2 bay leaves
2 lb. carrots, peeled, sliced thinly
1 c. vinegar
1 c. oil
2 cloves garlic, chopped
1 tbsp. ground onion
1 tbsp. minced parsley
1 tbsp. minced cilantro
1 tbsp. cumin
1 1/2 tsp. paprika
1/4 tsp. ground ginger
1 tbsp. tomato paste
Salt & pepper

Bring salted water and bay leaves to boil in a large saucepan. Add carrots, return to boil; then remove from heat. Drain and rinse with cold water; place in serving dish.

Combine remaining ingredients in blender container and process until mixed. Gently stir mixture into carrots and season to taste with salt and pepper. Marinate in refrigerator 1 hour. Serves 8.

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