4 P.M. INTERVIEW: Harvest of the Month-Carrots

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BLACK RIVER FALLS, Wis. (WEAU)— March is National Nutrition Month and our Harvest of the Month Recipe features carrots.
AROMATIC CARROT SALAD
Colorful and delicious with slightly spicy and sweet Moroccan flavors—A Mediterranean delight.
PREP TIME: 15 MINS
Makes 12 ½ c. servings

INGREDIENTS:

5 medium carrots – grated or spiral cut
2 c. spinach or kale
1 can (14 oz.) garbanzo beans (chick peas)
½ c. walnuts or almonds
½ c. dried cranberries or raisins
½ c. Kalamata olives (or traditional olives) or feta cheese

Dressing: Honey Dijon Aromatic Dressing:
1/3 cup extra virgin olive oil
1/4 cup vinegar
2 Tbsp. honey
1 Tbsp. dijon mustard
1/4 tsp salt (optional)
1/2 tsp ground cumin or more
1/2 tsp ground turmeric or more
½ tsp ground cinnamon or more
1/4 tsp black pepper

DIRECTIONS:

1. In a large bowl, combine the carrots, spinach, chick peas, nuts, cranberries and olives.

2. In a small bowl, whisk the olive oil, vinegar, honey, Dijon, salt and spices together with a fork.

3. Toss the dressing over the salad just before serving. Add more spices if desired.

Serve with your favorite protein – grilled chicken, salmon, boiled eggs, shrimp, etc.

This spice combination is slightly sweet with a Moroccan flavor

Nutrition info per ½ c. serving: Approx. 160 Calories, 10g Fat, 15g Carb, 4g Fiber, 3 g Protein