Makes approx. 1 gallon of salad

Ingredients

• 15# Carrots
• 3 1/2 C. Lemon Juice
• 2 C. Canola Oil
• 1 C. Minced Garlic
• 2 tsp. Black Pepper
• 1/3 C. Sugar
• 1/3 C. Salt

Directions

1. Preheat Oven to 400*F.
2. Wash, peel, and cut Carrots to roughly equal lengths, between 1 -2″.
3. Bake carrots in large roasting pans until just tender, 40 – 60 min.
4. In a bar pitcher or large bowl, combine Lemon Juice, Canola, Oil, Minced Garlic, Black, Pepper, Sugar, and Salt.
5. Blend with stick blender, cover, and refrigerate.
6. Pour cold dressing over carrots right after they come out of the oven and mix well.
7. Chill carrots until cold.
8. Serve cold.

Notes

• Adapted From:  Matar, Marlene. “Carrot Salad: Salatet Jazar“. The Aleppo Cookbook. Northhampton: INTERLINK BOOKS, 2017. p. 94