Saturday, June 4, 2011
Carrot and Feta Salad
This is great for summer picnics. Light and crisp and tangy!
3 large carrots, peeled
¼ cup crumbled feta cheese
1 tablespoon maple syrup
2 teaspoons canola oil
1 tablespoon fresh dill
Salt and pepper to taste
Place a medium pot, half filled with water, over medium heat to bring to a simmer.
Slice carrots into wafer thin medallions and place in simmering water with a generous pinch of salt.
Simmer carrots for 5 minutes or until slightly tender but not mushy.
Shock carrots by placing cooked carrot slices in ice water for a few moments, until cooled.
In a medium bowl, whisk together maple syrup, canola oil, dill, salt and pepper.
Add cooled carrots and feta to maple dill dressing and toss to coat.
Store refrigerated in a covered container and serve chilled or room temperature.