Why This Recipe:

In Israel, people often celebrate Independence Day with picnics and barbecues Here is a recipe, from Debbie in Massachusetts, for Middle Eastern Marinated Cold Carrot Salad that would be yummy at a class "picnic".

Ingredients:

• 1 Bag of pealed carrots
• 1-2 heaping teaspoons of chopped garlic (from a jar)
• 1 heaping teaspoon cumin
• 3 heaping teaspoons paprika
• 1 handful of finely chopped parsley
• 1 lemon
• 1/4 C olive oil
• Salt
• Pepper

Directions:

Preparation for the teacher:

1. Boil the carrots.
    
2. Cut lemon into pieces, removing the seeds

For the students:

1. Once carrots are drained and cooled, slice them.
    
2. Chop Parsley into very small pieces.
    
3. Add to bowl of carrots.
    
4. Add Garlic, Cumin and Paprika.
    
5. Squeeze the lemon, putting the juice and zest into the bowl.
    
6. Add Olive Oil and the salt and pepper (to taste).
    
7. Let the salad stay in refrigerator over night.
    
8. Serve at room temperature.