Sunday, September 12, 2010

Mediterranean Carrot Salad

One of my good friends, Lorraine Kohrs, served this at our quilt group. It is a new and delicious way to serve carrots. I love Organic carrots, as they have such a sweet, good taste. Use them if at all possible. It also calls for fresh mint, which I grow and it does add a wonderful flavor too. Great for luncheons. It is light and flavorful!!
  1. 1/2 pound carrots(Organic, if possible), peeled
  2. 2 Tablespoons extra-virgin olive oil
  3. 2 Tablespoons fresh lemon juice
  4. 1 garlic clove, crushed
  5. 1 Tablespoon chopped fresh mint
  6. 1/4 teaspoon Kosher Salt

With a box grater, mandoline, or food processor, coarsely grate carrots. Combine with remaining ingredients and toss to coat. chill or serve at room temperature. Serves 4.

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