Carrot Salad With Orange, Green Olives, And Green Onions

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Carrot Salad With Orange, Green Olives, And Green Onions

 

3 pounds carrots, peeled, cut on diagonal into 1/4 " thick slices

1/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1 tablespoon grated orange peel

1 tablespoon ground coriander

drizzle of honey, optional

1 cup drained chopped pitted brine-cured

green olives

1 cup chopped green onions

orange slices

fresh Italian parsley sprigs

 

Cook carrots in large pot of boiling salted water until crisp-tender, about 7

minutes. Drain well.

Whisk oil, lemon juice, orange peel, and coriander in large bowl to blend. Add

hot carrots and toss to coat. Cool, tossing occasionally. Season with salt and

pepper. Drizzle with honey, if desired. Stir in olives and green onions. Cover

and refrigerate at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.)

Stir salad to redistribute dressing. Garnish edges of platter with orange slices

and parsley. Mound carrots in center.

Makes 16 servings.

Calories 67, Fat 4 g, Carbs 9 g, Sodium 28 mg, Fiber 2 g.