In our house we have broccoli nearly every night. It’s fast, it’s tasty, and it’s healthy. But sometimes one has to shake things up a bit.
So I came up with CARROT FETA SALAD to expand our horizons. No cooking is involved and can be made ahead of time. BTW, this recipe is a success at potlucks.
NOTE: Shred the carrots yourself rather than buying pre-shredded. If you have a food processor, it can be done in seconds. If you don’t have a food processor, the holidays are coming up so put it on your list. I use mine nearly everyday!
CARROT FETA SALAD – makes about 3 cups
- 1½ cups carrots, shredded
- 1/2 cup feta cheese, crumbled
- 1/2 cup canned mandarin oranges, drained
- 1/2 cup dried cranberries
- 1/2 T extra virgin olive oil
- 1/2 T red wine vinegar
- 1/2 T honey
- 1/2 T Dijon mustard
- 1/2 T lemon juice
- pinch salt
Put carrots, feta, oranges, and cranberries in a bowl.
Whisk together the olive oil, vinegar, honey, mustard, lemon juice, and salt. I use a mini-whisk for this – a spoon just won’t blend the dressing as well. Pour dressing over carrots and mix.
Refrigerate until ready to serve.