The variety of textures and flavors
make this Carrot & Feta Salad irresistible; each
bite is better than the last.
Makes
4 servings (6 cups)
Total Time
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Ingredients
SLICE:
WHISK:
TOSS:
Test Kitchen Approved
Instructions
Slice carrots into ribbons using
a vegetable peeler or mandoline.
Soak carrots in ice water until
curled and firm, 15–20minutes;
drain and gently pat dry.
Whisk together lemon juice, oil,
and honey for the vinaigrette;
season with salt.
Toss carrots, feta, pistachios,
pineapple, and mint with
vinaigrette; season with salt. Serve
salad immediately for best crunch.
Carrot curls are as
simple as soaking
in ice water. Carrots
are naturally crispy;
shaving carrots into
ribbons and soaking
the ribbons in ice water
makes them extra crispy
and curly. This
trick also works on
thinly sliced scallions.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 190
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 11mg 3%
Sodium 200mg 8%
% Daily Value*
Carbs 18g 6%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
