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Monday, April 25, 2016

Mediterranean Carrot Salad (Insalata di Carote)

This is based on an Italian antipasto Insalata di Carote....... doesn't everything sound better in Italian? Well, everything tastes better in Italian too....I'm only playing....or as my Dad would say, "I play honey." But seriously, Italians usually don't eat there veggies raw but prefer to eat them cooked or marinated and who wouldn't, think raw broccoli versus steamed broccoli with a rich cheese sauce. Which is probably why Italians eat more vegetables than than us Americans......because they taste good! This recipe kind of uses both methods making a slightly tender richly flavored salad that's yummy and satisfying enough to be a lunch in itself. I called this salad "Mediterranean" since it has the addition of feta cheese, by far my favorite salad cheese.
1 pound carrots cut into matchsticks or 1 pound baby carrots quartered long ways 
1 teaspoon Italian seasoning
1/4 teaspoon sea salt
1 garlic clove minced
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon of honey
1/3 - 1/2 cup crumbled feta cheese
cut your carrots and steam until soft but not mushy, about 3-5 minutes.
Make marinade by whisking oil, salt, herbs, honey and vinegar in a bowl.
Add hot (straight from the pot) carrots to marinade and stir to coat.
Allow this to sit a few hours or over night in the fridge covered. I put it in a bowl with a lid so I can shake the bowl a few times here and there to coat.
Just before serving add the cheese and stir to combine.

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