Moroccan Baby Carrot Salad | Oregonian Recipes

Ingredients

• 1 cup orange juice
• 1/4 cup olive oil
• 1 pound baby carrots, cut into halves and/or quarters lengthwise
• 1 tablespoon honey
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup kalamata or other brined olives, each torn in half
• 1 teaspoon ground cumin, or to taste
• Sea salt
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh mint