Carrot Salad

By [e-mail]

Ingredients

• 1 t ground cumin
• 1 T + 1 t olive oil
• 4 carrots, cut into 1/2" slices
• 2 med onion, coarsely chopped
• 1 T lemon zest
• 2 T lemon juice
• 2 t honey
• 1 t chopped mint
• Ground pepper
• 5 oil-cured black olives, quartered
• 1 T chopped Italian parsley

Preparation

Step 1

In small skillet over med heat, add cumin & cook, stirring occasionally, til fragrant, @ 1 min. Do not burn. Remove from heat & set aside
In med skillet over hi heat, add 2 t olive oil; heat 20 seconds then add carrots; cook, stirring constantly, til well browned, 4 min. Reduce heat to med, add onions & remaining oil;cook tip onions are tender crisp, 4 min. Set aside
Meanwhile prepare dressing. In small bowl combine lemon juice, honey, toasted cumin & mint; season with pepper.
Add olives & lemon zest to carrot mixture; drizzle with dressing while still warm. Let stand 1 hr. Add parsley & serve.

127 Cal