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TUNISIAN CARROT SALAD

The Sonoma Diet, by Connie Guttersen

Prep: 20 minutes
Cook: 5 minutes
Stand: 30 minutes
Makes: 4 servings

• 1 pound carrots, sliced ¼ to ½ inch thick
• 1/4 cup Harissa Sauce (see recipe, page 142)
• 1 clove garlic, minced (½ teaspoon minced)
• 1/4 cup pitted kalamata olives, coarsely chopped
• 1/4 cup crumbled feta cheese (1 ounce)
• 4 lemon wedges


1. In a covered large saucepan cook carrots in a small amount of boiling water for 5 minutes. Drain; rinse with cold water to cool quickly. Drain well. Place carrots in a medium bowl. Add Harissa Sauce and garlic; toss to combine. Cover and let stand at room temperature for 30 minutes to develop flavors; stir occasionally.

2. Sprinkle servings with olives and feta. Serve with lemon wedges.
 

Nutrition Facts per serving: 136 cal., 8 g total fat (2 g sat. fat), 8 mg chol., 340 mg sodium, 18 g carbo., 6 g fiber, 3 g pro.
 

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