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Mediterranean Carrot Salad

Yield 4 Servings

Ingredients

  • 2 cloves finely chopped garlic
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons sugar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1 pound peeled carrots
  • 3/4 cup brine-cured, pitted Mediterranean olives
  • 1/2 cup chopped fresh Italian parsley
  • 1/2 cup crumbled feta

Nutrition Information

  • calories 261
  • fat 21 g
  • satfat 5 g
  • protein 4 g
  • carbohydrate 17 g
  • fiber 4 g
  • cholesterol 17 mg
  • sodium 809 mg

How to Make It

  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.