Updated Wednesday, May 30th, 2012
Total Time: 25
Yield: 4 to 6 servings
This easy, no-added-fat herbed carrot salad plays the nutty flavor of toasted sunflower seeds against sweet carrots and fresh herbs. Serve it right away or make it the day before.
Using a mortar and pestle or the side of a knife, crush garlic with salt until a thick paste forms. Place garlic paste in your serving bowl. Add vinegar and lemon juice and let stand for at least 10 minutes, letting the garlic macerate.
Meanwhile, in a small skillet over medium-low heat, toast sunflower seeds until nicely browned, 5 to 7 minutes. Set aside.
Add carrots and herbs to the garlic mixture. Add sunflower seeds and toss. Season with salt and pepper, and serve.
In this issue: Summer Off the Beaten Path
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