1 pound (about 20) small carrots, peeled, preferably with greens on (or baby carrots)
4 cups mâche lettuce or other spring greens
12 pitted picholine olives
1/4 cup crumbled feta cheese (2 ounces)
How to Make It
Bring a large pot of salted water to a boil.
Meanwhile, heat the olive oil over moderately high heat in a small nonstick skillet; add shallot, and cook, stirring, for about 2 minutes. Add the garlic and the next 3 ingredients (through cinnamon), and cook, stirring, for 1 minute. Transfer the mixture to a bowl, and whisk in honey and orange and lemon juice. Stir in cilantro.
When water is boiling, cook carrots for 8 minutes or until just tender. With tongs, transfer carrots to a bowl of ice water to stop cooking.
Divide the salad greens, carrots, olives, and feta cheese among 4 serving plates. Drizzle with the dressing, and serve.
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