Today's recipe was contributed by Deanna Segrave-Daly of Teaspoon Communications. Deanna is a registered dietitian and mom. I really appreciate her support of the 30 Day Tasty Vegetable Challenge. She writes, "As dietitian, your project is near and dear to my heart. And as a food lover/cook, I'm so glad you adhere to the "do not hide the vegetables!" rule, too!" Deanna's recipe comes from Relish magazine. She suggests that it can be made as per the recipe or with some bagged broccoli slaw ~ how easy is that!
Mediterranean Carrot Salad
4 servings
1/2 pound carrots, peeled and grated
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove, crushed
1 tablespoon fresh mint
Salt & pepper to taste
Combine all ingredients and toss to coat. Chill or serve at room temperature.
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