Serve this light and refreshing carrot salad with roasted chicken, pork or fish.

BCfresh Warm Carrot Salad

Serve this light and refreshing carrot salad with roasted chicken, pork or fish.
Total Time 15 mins
Servings 8

Ingredients
  

  • 8 BCfresh Carrots thickly sliced diagonally (about ½ inch/1 cm thick)
  • 1/3 cup 75 mL extra-virgin olive oil
  • 1/4 cup 60 mL lemon juice
  • 2 tsp 10 mL honey
  • 2 cloves garlic minced
  • 1/2 tsp 2 mL ground cumin
  • 1/2 tsp 2 mL each salt and pepper
  • 1/3 cup 75 mL chopped fresh parsley

Instructions
 

  • In pot of boiling salted water, cook carrots for 6 to 8 minutes or until just tender; drain well.
  • Meanwhile, whisk together oil, lemon juice, honey, garlic, cumin, salt and pepper until blended; toss with warm carrots. Stir in parsley. Serve warm or at room temperature.

Notes

Stir in a handful of raisins or sliced almonds for added texture.