I love recipes like this one. It takes a very pedestrian
veggie – one that we’ve eaten thousands of times before – and with the addition
of spices and herbs it makes that same “ole veg worth eating all over again. We
made this salad the other day for a cooking class at Cancer Wellness and
everyone raved about its bright taste and fresh flavors. I hope you will, too!
Make it a meal by serving sliced tomatoes, Kalamata olives, Greek yogurt with
fresh dill and a stack of warm pita pockets. 20 – 30 minutes and dinner is
ready. I’ll be over in just a bit!
veggie – one that we’ve eaten thousands of times before – and with the addition
of spices and herbs it makes that same “ole veg worth eating all over again. We
made this salad the other day for a cooking class at Cancer Wellness and
everyone raved about its bright taste and fresh flavors. I hope you will, too!
Make it a meal by serving sliced tomatoes, Kalamata olives, Greek yogurt with
fresh dill and a stack of warm pita pockets. 20 – 30 minutes and dinner is
ready. I’ll be over in just a bit!
Middle Eastern Carrot
Salad
Salad
4 Large Carrots, Peeled
2 TB Olive Oil
1 TB Freshly Squeezed Lemon Juice
Zest of 1 Lemon
1 Clove Garlic Grated
½ Tsp Hot Paprika
½ Tsp Cumin
¼ Cup Chopped Parsley
Step One
Put the peeled carrots in a pot of boiling, salted water and
cook until crisp-tender. (This means just barely cooked.) Remove from the water
and slice into ½” rounds.
cook until crisp-tender. (This means just barely cooked.) Remove from the water
and slice into ½” rounds.
Step Two
Place the carrots in a bowl and add the remaining
ingredients, mixing well. Season to taste with sea salt and freshly cracked
black pepper.
ingredients, mixing well. Season to taste with sea salt and freshly cracked
black pepper.