Carrot, Almond & Feta Salad

Carrot & Feta Salad

Text and Photo by Jac Kyles Baker 

Makes 4 side dish servings

Ingredients

1 lb of carrots, peeled and sliced diagonally

1/4 cup crumbled feta cheese

1/4 cup toasted sliced almonds

2 TB minced parsley

salt and pepper to taste

For the dressing:

2 TB lemon juice

2 TB honey

1/4 cup olive oil

1/2 tsp salt

1/2 tsp crushed fennel seeds

2 TB golden raisins (optional)

Preparation

In a bowl whisk lemon juice, salt and honey together.  Slowly whisk in olive oil.  Stir in fennel seeds and raisins (if using).  Let stand several minutes to soften fennel seeds and raisins.

Add carrots to a large microwave safe shallow bowl or pie pan.  Microwave on HIGH 1 minute.  Set aside to cool.

Add dressing to carrots. Toss in parsley and almonds.  Add feta and lightly toss.  Salt and pepper to taste.

The salad is best made ahead the day before serving.  Serve at room temperature.