Carrot, Date and Feta Salad

2014-03-15
  • Yield : 4 servings
  • Prep Time : 20m
  • Ready In : 35m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino

Nutritional Info

This information is per serving.

  • Calories

    121 calorie
  • Fat

    9 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    8 milligrams
  • Sodium

    377 milligrams
  • Carbohydrate

    9 grams
  • Fiber

    2 grams
  • Protein

    2 grams
  • Sugar

    6 grams

Ingredients

  • 3 medium carrots
  • 2 tablespoons roughly chopped fresh cilantro
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons honey
  • Kosher salt
  • Juice of 1 lime
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped toasted almonds
  • 2 tablespoons finely chopped dates

Method

Step 1

Thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining "stubs" of carrot. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry. 

Step 2

Whisk together the cilantro, olive oil, honey, 1/2 teaspoon salt and the lime juice in a medium bowl. Add the carrots along with the feta cheese, almonds and dates, and toss until evenly combined. Serve immediately, or let the salad marinate a bit before serving. 

Leave a Reply

Your email address will not be published. Required fields are marked *