Carrot Salad with Feta & Olives
Light and refreshing with the contrast of sweet grated carrots and tangy, salty feta and olives makes this easy salad a keeper. Stores well making this a great option for potlucks and camping.
Servings: 6 servings
Calories: 217kcal
Ingredients
- 6 large carrots
- 1 medium onion preferably sweet
- 1/2 cup Kalamata olives
- 1 cup crumbled feta cheese
- 1/4 cup fresh lemon juice
- 1 clove garlic minced
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/3 cup olive oil
- 1/4 cup chopped parsley
Instructions
- Trim and peel the carrots and grate them in a food processor (or by hand if you'd like - it'll just take longer); add grated carrots to a large bowl.
- Chop onion and olives and add to carrots along with the crumbled feta.
- In a small bowl or 1-cup glass measure whisk the lemon juice, garlic, salt, pepper and cumin together. Add the olive oil and whisk until completely combined and creamy.
- Pour the dressing over the ingredients in the bowl and mix well. Serve garnished with chopped parsley.
Notes
To Make Ahead: This salad actually tastes better the next day, so feel free to make this a day ahead. Leftovers also keep well for 4-5 days.
Nutrition
Serving: 1cup | Calories: 217kcal | Carbohydrates: 11.2g | Protein: 4.7g | Fat: 17.9g | Saturated Fat: 5.6g | Cholesterol: 22mg | Sodium: 528mg | Fiber: 2.7g | Sugar: 5.6g
