Appetizer Recipes
Herbed Rainbow Carrot Salad
Say goodbye to mushy, overly-sweet cooked carrots! This amazing Mediterranean-inspired salad is bright and fresh, with a smoky, herby honey-mustard dressing that helps balance out the carrots’ natural sweetness. Toss them with peppery green onions and crunchy almonds, then top with creamy bits of feta for a gorgeous, no-fuss side dish any time of year.
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Appetizer
Herbed Rainbow Carrot Salad
Serves: 4
Ingredients
2 pounds rainbow carrots
3 garlic cloves
½ cup parsley leaves
½ cup cilantro leaves
⅓ cup Gelson’s 100% California extra virgin olive oil
1 tsp Gelson’s honey
1 tsp whole grain mustard
1 tsp kosher salt
½ tsp freshly ground Gelson’s black pepper
½ tsp Gelson’s Organic ground cumin
¼ tsp Gelson’s smoked paprika
¼ tsp sumac
Juice of 1 lemon
3 green onions, thinly sliced
Gelson’s ⅓ cup sliced almonds, toasted
Gelson’s crumbled feta, for topping
Directions
- Peel the carrots and slice them on the bias into ½”-thick pieces.
- Bring a large pot of salted water to a boil over high heat. Add the carrots, reduce heat to medium, and simmer for 5 to 7 minutes or until the carrots are easily pierced with a knife.
- Drain the carrots in a colander and rinse them with cold water for 2 minutes or until cool. Set aside.
- In a food processor, combine the garlic, parsley, cilantro, olive oil, honey, mustard, salt, black pepper, cumin, smoked paprika, sumac, and lemon juice. Pulse for 1 minute until smooth.
- In a large serving bowl, combine the carrots, green onions, and sliced almonds. Pour the dressing on top and toss until well combined.
- Garnish with crumbled feta and enjoy. Leftover salad can be stored in an airtight container in the refrigerator for 5 days.
Recipe source: Last Ingredient