An unexpected and exotic take on a carrot salad; the combination of spices, citrus, mint and cherries will tickle your taste buds and make this your favorite hot weather side dish.

Cumin Ground, Garlic Powder Granulated, Hungarian Paprika, Lemon Peel Powder

1 1/2 pounds carrots, peeled or scrubbed and grated
1/3 cup sundried cherries
2 tablespoons chopped fresh mint leaves

For the dressing:  
1/2 teaspoon cumin ground
1/2 teaspoon hungarian paprika
1/2 teaspoon lemon peel zest
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1 tablespoon orange juice
1 tablespoon red wine vinegar
2 tablespoons olive oil

Place the carrots, cherries and fresh mint in a medium-size bowl and toss together.

To make the dressing, place the cumin, paprika, lemon peel zest, garlic and salt in a small bowl and mix well.  Add the vinegars and mix again.  Gradually add the oil, whisking until the dressing comes together.

Pour the dressing over the carrots and mix well. Cover and refrigerate at least one hour and up to four.

Yield: serves 4
Level of Difficulty: 2
Time: 10 minutes plus 1 hour refrigeration