Carrot Salad with Mint and Cumin Dressing

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Carrot Salad with Mint and Cumin Dressing

 

1 bunch snap top carrots

 

For the dressing combine:

2 tbsps. chopped fresh mint

2 tbsps. olive oil

1 tbsp. balsamic vinegar

1/2 tsp. ground cumin

1 garlic clove, crushed

1 tsp. liquid honey

salt and pepper to taste

mint sprigs for garnish

 

Trim tops of carrots, leaving an inch of green stem. Scrub carrots well, but

no not peel. Carefully slice in half lengthwise. Boil until firm tender, then

drain, cool in cold water, and drain well again. Arrange carrots on platter,

then pour over dressing and marinate 20-30 minutes at room temperature before

serving.

Makes 4 servings.

Calories 107, Fat 7 g, Carbs 11.1 g, Sodium 53 mg, Diber 2.2 g.

 

 

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