Spring Carrot Salad

This is such a wonderful recipe for Spring!

• 2 lbs. peeled carrots, cut on a diagonal slant about 1/4 inches thick
• 2 Tbsp. olive oil
• 2 Tbsp. lemon juice
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• 1 Tbsp. grated orange peel
• 1 Tbsp. ground coriander
• 1/2 cup drained, chopped, brine cured, green olives (pitted of course!)
• 1/2 cup chopped green onion
• drizzle of honey (optional)

Cook carrots in a large pot of boiling water until crisp-tender, about 7 minutes. Drain well.

Whisk oil, lemon juice, orange peel, and coriander in a bowl to blend. Add hot, drained carrots and toss to coat.

Let cool on counter top, tossing occasionally. Season with salt and pepper. Drizzle a little honey if desired. Stir in olives and green onions.

Cover and refrigerate for at least 3 hours. Can be made 1 day ahead. Keep refrigerated.

Stir salad to redistribute dressing. Garnish with thin slices of orange or parsley.

Source: I got this recipe from epicurious.com

By Lee Taylor from Indialantic, FL