 Carrot Salad
Makes 4 servings
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Ingredients
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2
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pounds carrots
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2
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cups plain yogurt
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1/4
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cup FILIPPO BERIO® Olive Oil
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2
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cloves garlic, chopped
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Salt
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1
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tomato, sliced
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1
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cucumber, peeled and sliced
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1
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onion, thinly sliced
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1/2
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cup oil-cured black olives
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Wash carrots; do not peel. In large saucepan, cook carrots in boiling salted water 10 to 15 minutes or until tender when pierced with fork. Drain; cool slightly. Grate carrots using largest holes on metal hand grater. In medium bowl, combine yogurt and olive oil. Stir in garlic. Season to taste with salt. In large bowl, combine carrots, tomato, cucumber and onion. Pour yogurt mixture over carrot mixture; toss until lightly coated. Top with olives.
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© Filippo Berio® Olive Oil
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Printed
from fbnr.com
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