Truthfully, I’m finding it very hard to convince myself that raw carrots beat out stuffing (oh, the stuffing!). And in all fairness, I’m not comparing them because if I did, stuffing would always win. Instead, I’m remembering the amount of stuffing I ate and the need to keep a balance (you might remember my last balancing act). Woman cannot live on stuffing alone…right?
Because of all these (awesome) distractions and regular scheduled work stuffs, I haven’t had so much time to dedicate to personal meal planning, so I’ve been throwing together quick dishes. It’s worked out very nicely! It’s also been a good break from the heavy, big meals that November-December undoubtedly throw our way.
- 3 carrots, sliced thin on the mandoline or with a peeler**
- ¼ red onion, thinly sliced
- 3 scallions, sliced on a bias - dark and light green sections only
- ¾ cup (lightly packed) parsley
- ¼ cup (lightly packed) mint (I tossed the mint in with the parsley and it looked to be about one cup)
- ¼ lb. feta cheese, crumbled (I used a less salty/more creamy French feta)
- 1.5-2 Tbsp lemon juice
- 2 tsp honey
- 3 Tbsp olive oil
- Zest from half a lemon
- Salt and pepper to tase
- Soak the sliced red onion in hot water for 5 minutes, drain, and let sit on paper towels to dry. This will remove some of the sharpness you get with raw onion. I recommend doing it with this salad because you'll also get the onion-y flavor from scallions.
- Chop up half the herbs and reserve the other half as whole pieces.
- Combine the lemon juice, zest, honey, and olive oil and whisk (or my preferred method: shake in a jar) to combine. Salt and pepper to tase.
- Toss together the carrots, onion, scallion, and herbs. Lightly salt the vegetables.
- Crumble the feta over the salad.
- Dress the salad. Marvel at the colors. Instagram it. Eat it.