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Spicy Carrot Salad

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

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

Nutrition 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

How to Make It

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

  2. 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.