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.