Carrot Salad

This bright and zesty carrot salad is packed with color and flavor. Lightly cooked carrots are tossed with olive oil, lemon, and warm spices for a refreshing side dish that tastes great warm or chilled. It’s simple, healthy, and full of crunch.

Ingredients

• 1 ½ pounds carrots, peeled and cut into thin sticks or slices
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• Juice of 1 lemon (about 2 tablespoons)
• 1 garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon smoked paprika
• ½ teaspoon honey (optional, for a hint of sweetness)
• 1 tablespoon chopped fresh parsley

Directions

Bring a pot of lightly salted water to a boil. Add the carrots and cook for about 5 minutes, just until slightly tender but still crisp. Drain well. In the same pot, whisk together olive oil, red wine vinegar, lemon juice, garlic, salt, pepper, paprika, and honey. Return the carrots to the pot and toss gently over low heat for about 3 minutes so the flavors blend. Transfer to a serving bowl, sprinkle with parsley, and let cool slightly before serving.