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Carrot Salad- For a crowd!

Chef Aric Spiczka (Eddie Merlot's) created this Carrot Salad dish at a fundraiser for Veggie U. If you need to serve a crowd, we recommend this simple and delicious dish. 

Carrot Salad


Carrot Salad- For a crowd!

Yield: 20 servings

Ingredients:

4 Pounds Heirloom Carrots

1 C Olive Oil

1/4 tsp cayenne pepper

1 tsp coriander

3 tsp cumin

1 tsp paprika

3 T honey

2 T fresh lemon juice

1/2 C Parsley (garnish, chopped)

Directions:

Carrots were precooked for 4 to 5 minutes and shocked in an ice bath. Whisk together other ingredients and add to carrots. Serve chilled.

Nutrition: Calories 136 | Total Fat 10.2g | Saturated Fat 1.4g | Trans Fat 0.0g | Cholesterol 0mg | Sodium 64mg | Potassium 311mg | Total Carbohydrates 11.8g | Dietary Fiber 2.4g | Sugars 7.1g | Protein 0.9g