Mediterranean Carrot Salad
Prep: 25 min.
Chill: 15 min.
Serves: 4
Cost per serving: $1.26
1. Combine 2 cloves finely chopped garlic with 2 Tbsp. very hot water in a medium bowl and set aside for 5 minutes. Then whisk in 1/4 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, 2 tsp. sugar, 1/2 tsp. dried basil, 1/4 tsp. dried oregano, and salt and pepper to taste until blended.
2. Fold in 1 lb. peeled carrots, sliced diagonally into 1/8-inch-thick slices, and 3/4 cup brine-cured, pitted Mediterranean olives, drained and sliced in half. Cover and refrigerate for
at least 15 minutes. Fold in 1/2 cup chopped fresh Italian parsley and top with 1/2 cup crumbled feta when ready to serve.
PER SERVING: 261 Cal., 21g Fat (5g Sat.), 17mg Chol., 4g Fiber, 4g Pro., 17g Carb., 809mg Sod.
Kitchen Tips
Prepare the salad ahead. You can make the carrot mixture up to 8 hours in advance. Prepare and chill the parsley in a separate container.
Make a meal of it. Fold 1 pound of cooked shrimp or grilled chicken into the salad along with the parsley, and serve on a bed of mixed greens.
Back to allyou.com.