Moroccan Carrot Salad with Feta

• Perp Time: 15 minutes
• Cook Time: 11 minutes
• Total Time:
• Yield: Makes 4 servings (serving size: approximately 5 carrots, 1 cup salad, and 2 tablespoons dressing)

Ingredients

·  1 tablespoon olive oil

·  3 tablespoons finely chopped shallot

·  1/2 teaspoon minced garlic

·  1 teaspoon ground cumin

·  1/8 teaspoon ground cayenne pepper

·  1/8 teaspoon ground cinnamon

·  1 teaspoon honey

·  2 tablespoons fresh orange juice

·  1 tablespoon fresh lemon juice

·  2 tablespoons chopped fresh cilantro

·  1 pound (about 20) small carrots, peeled, preferably with greens on (or baby carrots)

·  4 cups mâche lettuce or other spring greens

·  12 pitted picholine olives

·  1/4 cup crumbled feta cheese (2 ounces)

Preparation

1. Bring a large pot of salted water to a boil.

2. Meanwhile, heat the olive oil over moderately high heat in a small nonstick skillet; add shallot, and cook, stirring, for about 2 minutes. Add the garlic and the next 3 ingredients (through cinnamon), and cook, stirring, for 1 minute. Transfer the mixture to a bowl, and whisk in honey and orange and lemon juice. Stir in cilantro.

3. When water is boiling, cook carrots for 8 minutes or until just tender. With tongs, transfer carrots to a bowl of ice water to stop cooking.

4. Divide the salad greens, carrots, olives, and feta cheese among 4 serving plates. Drizzle with the dressing, and serve.

Nutritional Information

Calories per serving:	133
Fat per serving:	7g
Saturated fat per serving:	2g
Monounsaturated fat per serving:	4g
Polyunsaturated fat per serving:	1g
Protein per serving:	4g
Carbohydrates per serving:	16g
Fiber per serving:	5g
Cholesterol per serving:	8mg
Iron per serving:	3mg
Sodium per serving:	357mg
Calcium per serving:	127mg