Ingredients
- 8 Carrots BCFresh or other, thickly sliced diagonally
- 1/3 cup Extra Virgin Olive Oil
- 1/4 cup Lemon Juice
- 2 tsp Honey
- 2 cloves garlic minced
- 1/2 tsp cumin ground
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/3 cup Fresh Parsley chopped
Instructions
- In pot of boiling salted water, cook carrots for 6 to 8 minutes or until just tender; drain well.
- Meanwhile, whisk together oil, lemon juice, honey, garlic, cumin, salt and pepper until blended; toss with warm carrots. Stir in parsley. Serve warm or at room temperature.
Estimated Cost Per Serving:
Nutrition Facts
Warm Carrot Salad
Per
50 g
Calories
110
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
6
%
Carbohydrates
5
g
2
%
Fibre
1
g
4
%
Sugars
3
g
3
%
Sodium
170
mg
7
%
Vitamin A
5000
IU
100
%
Vitamin C
8.3
mg
10
%
Calcium
20
mg
2
%
Iron
0.4
mg
2
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Stir in a handful of raisins or sliced almonds for added texture.
Recipe submitted by Half Your Plate Industry Partner BCFresh
