Moroccan Carrot Salad

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When I was a precocious (and let's face it, opinionated) tween, I remember being on a flight with my beloved Auntie. (No idea where we were headed or why I was with her and not my parents, but I digress)

We were flipping through a fashion magazine (Elle if you must know) and she was indulgently allowing me to give her fashion tips. (Bless her heart. She is beyond amazing.)

Im not sure why this event has stayed with me for so long. But, I specifically remember telling her never to mix bold purple stripes with orange checks.

Yes, I was a wise 12 year old. Because you know, that is a common fashion faux pas.

Right?

Funny thing is that today, my world revolves around the color orange.

I LOVE it. I am wearing it right now as a matter of fact. (I’m tempted to take a picture of my shoes, because they are awesome, but I shall resist). And I like my dining options to be as rich in beta-carotene as possible. Oh yea!

And that of course means that I love me the carrots. Orange! Bold! Sweet and vibrant! Score.

So yesterday for lunch, I grated some carrots, chopped up some parsley, dressed it all and ate it with relish. I love it so much, I think I may have it again today.

It’s a North African inspired dish, replete with all kindsa vitaminy goodness and whatnot. (I am convinced that parsley is a superfood by the way.)

Tantalizing, tasty, sweet and hot, it’s...choice.

Try it, and enjoy!

And if you want to read MUCH more about said Auntie, check out her fantastic blog, Daily Bread Journal! It's super, and I am so glad she is blogging!

3 cups shredded carrots
1 cup parsley, rough chopped
Zest and 2 teaspoons of one small orange
1 Tablespoon olive oil
1 small chile, minced
1 teaspoon ground coriander
Pepper and salt to taste
Small handful of golden raisins
5 dried apricots, sliced

In a large bowl, combine all. Let it sit for five minutes. Serve. Mmm. Alternatively, you can mix everything but the parsley, wait about 30 minutes, then toss that in and serve.

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Parsley contains three times as much vitamin C as oranges, and twice as much iron as spinach

Kerri Anderson, who became chief executive officer of a shrinking Wendy's International Inc. in November after six months as interim CEO, received compensation valued at $6.7 million in 2006. .Jack Schuessler, who retired abruptly weeks before a May 1 deadline to become eligible for a portion of his stock option awards, received compensation valued at $5 million. Since Anderson took over, the nation's third largest hamburger chain completed the spinoff of the Tim Hortons coffee-and-doughnut chain, sold its money-losing Baja Fresh Mexican Grill chain and cut 355 corporate jobs. She had been executive vice president before her promotion, and served as chief financial officer for part of 2006. - AP