Sauteed Carrot Salad
This colorful and flavorful Mediterranean-inspired salad is a delightful mix of sauteed carrots, red pepper, garlic, pine nuts, feta cheese, kalamata olives, and fresh herbs, all tossed together with a zesty lemon dressing. It's a vibrant and refreshing dish that's perfect for a light meal or a side salad.
— Constant Cookbook
Ingredients
- 1 tablespoon of olive oil for sauteing
- 2 carrots, thinly sliced (my carrots were purple)
- 1 red pepper, chopped
- 4 garlic cloves, chopped finely
- 1 hand full of pine nuts
- feta cheese broken up in small pieces
- 10 kalamata olives, diced
- mint (or basil), throw on a handful
- salt and crushed pepper to taste
- 1/2 lemon, juiced
Instructions
- Saute the carrots in olive oil for about 3 minutes on medium heat - do not let them get too soft).
- Next, turn down the heat; add diced garlic, chopped red pepper and pine nuts. Gently stir until pine nuts are browned.
- In a bowl, toss together the sauteed ingredients with the diced kalamata olives, broken up feta, lemon juice, mint, and pepper. Add salt to taste and serve.
- In a bowl, toss together the sauteed ingredients with the diced kalamata olives, broken up feta, lemon juice, mint, and pepper. Add salt to taste and serve.
Yield
Serves 2
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