Tunisian Carrot Salad(sonoma diet)

Prep: 20 minutes Cook: 5 minutes Stand: 30 minutes Makes: 4 servings Nutrition Facts per serving: 136 cal., 8 g total fat (2 g sat. fat), 8 mg cholesterol, 340 mg sodium, 18 g carbo., 6 g fiber, 3 g pro.

Tunisian Carrot Salad(sonoma diet)

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound carrots, sliced ¼ to ½ inch thick

  • ¼

    cup Harissa Sauce (see recipe, page 142)

  • 1

    clove garlic, minced (½ teaspoon minced)

  • ¼

    cup pitted kalamata olives, coarsely chopped

  • ¼

    cup crumbled feta cheese (1 ounce)

  • 4

    lemon wedges

Directions

In a covered large saucepan cook carrots in a small amount of boiling water for 5 minutes. Drain; rinse with cold water to cool quickly. Drain well. Place carrots in a medium bowl. Add Harissa Sauce and garlic; toss to combine. Cover and let stand at room temperature for 30 minutes to develop flavors; stir occasionally. Sprinkle servings with olives and feta. Serve with lemon wedges.


Nutrition

Facebook Conversations