Moroccan Carrot Salad

I recently made this salad for a friend's garden wedding and was reminded of just how wonderful fresh carrot salads can be.  I had a number of carrot based dishes when on a recent trip to Morocco, and will be posting some additional recipes ove rthe next few months.  Carrots are fantastic because they are available year round and are reasonably priced.


1 pound carrots, grated
1/4 c. dried fruit (I use cranberries or currants)
1/4 c. chopped parseley
1/4 c. toasted chopped nuts (optional)

Dressing:
3 Tbs. lemon juice
3 Tbs. olive oil
1/2 tsp. cinnamon
1/4 tsp. cayenne

salt and pepper to taste

The carrots can be grated several days ahead of time, and the dressing is better if made a day ahead of time.  Toss together a couple of hours before serving.