Spicy Carrot Salad

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

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Nutritional Information

Amount per serving
  • Calories: 98
  • Calories from fat: 33%
  • Fat: 3.6g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 4g
  • Carbohydrate: 14.9g
  • Fiber: 6.2g
  • Cholesterol: 6mg
  • Iron: 2.7mg
  • Sodium: 341mg
  • Calcium: 132mg


  • 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


  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.
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