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Carrot and Feta Salad with Mint

8 servings


Gluten Free Under 30 Minutes Vegetarian

Nutritional Facts Per Serving

3.70 g
11.48 g
2.74 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 154
  • Fat 11.14 g
    • Saturated   3.85 g
    • + Trans 
  • Cholesterol 17 mg
  • Sodium   261 mg
  • Carbohydrate 11.48 g
    • Fibre   2.74 g
    • Sugars  
  • Protein 3.70 g
    • Vitamin A 152 %
    • Vitamin C 10 %
    • Calcium 12 %
    • Iron 9 %


Make salad dressing by combining the first 7 ingredients in medium to large bowl. Place the carrots in a pot and cover with cold water. Gently boil carrots and until just tender, but still firmly holding their shape, about 2 to 3 minutes. Drain carrots well, cool in ice-cold water, and then drain well again. Add the carrots to the salad dressing, along with the feta, onion and mint. Toss all to combine and serve.

Recipe Options: This salad can be readied partially in advance. To do so, make the dressing, and cook and cool the carrots, and keep them separately refrigerated until ready to toss to them together with the feta, onion and mint.  To vary this salad, instead of mint, try another fresh herb, such as basil or oregano, or use a mix of fresh herbs. Make miniature (baby) carrot and feta salad with mint by replacing the 2 lbs. of carrots with 2 lbs. of miniature carrots. Boil the carrots whole until just tender, and then cool and toss them into the salad as described for the regular carrots in the recipe.

Serving Suggestions

Serve this salad as a side dish for one of the many spring/summer entrees you’ll find in our recipe collection. The possibilities include Roasted Whole Sockeye with Brown Sugar Glaze; Picnic Chicken Legs; Piri Piri Chicken Thighs; Grill Round Steak in Chimichurri Marinade; and Marinated and Barbecued Rump Roast.

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