Spicy Carrot Salad

recipe
Grated carrot salads have been around a long time, but this one is made with cooked sliced carrots, warm spices, and accents of feta cheese and olives. It makes a wonderful change of pace.

Yield:

4 servings (serving size: 1 cup carrot salad and 1 cup spinach)

Recipe from

Cooking Light

Nutritional Information

Calories 98
Caloriesfromfat 33 %
Fat 3.6 g
Satfat 1.4 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 4 g
Carbohydrate 14.9 g
Fiber 6.2 g
Cholesterol 6 mg
Iron 2.7 mg
Sodium 341 mg
Calcium 132 mg

Ingredients

4 cups (1/2-inch-thick) sliced carrot
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon paprika
1 teaspoon extra-virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 large garlic clove, minced
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives (about 6)
2 tablespoons coarsely chopped fresh flat-leaf parsley
4 cups torn spinach

Preparation

Cook carrot in boiling water 4 minutes or until crisp-tender; drain and rinse with cold water.

Combine rind and next 8 ingredients (rind through garlic) in a large bowl. Add carrot, feta, olives and parsley; stir well to coat. Place spinach on each of 4 plates; top with carrot salad.

October 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note