For a colorful side dish that will enliven any plate, you can't beat this light and tasty salad, which is easily multiplied for a large gathering. It will retain its delightful crunch for a day or two, so you can make it in advance--just sprinkle on a few drops of lemon juice and olive oil before serving to enhance the flavors.
Ingredients
1 pound carrots, peeled
3/4 cup dry-roasted unsalted peanuts
3 tablespoons minced fresh parsley
2 tablespoons finely chopped fresh mint
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons sugar
1/4 teaspoon salt
Directions:
Grate the carrots on the coarse side of a box grater In a large bowl, gently toss together the carrots, peanuts, parsley, and mint.
In a small bowl thoroughly stir together the olive oil, lemon juice, sugar, and salt, then pour the dressing onto the salad
and toss again until the carrots are evenly coated.
Let the salad stand for 20 minutes before serving,
or refrigerate it and serve within 2 days
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