Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 8 servings

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.
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
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