Carrot Salad

Sunshine on a plate - a simple salad that is fresh and works as a delicious side for so many dishes - Enjoy!   Colleen

Carrot salad by Feed Your Inner Cook

 Ingredients
few tablespoons of Greek Yoghurt - drain for a few hours to make your own Labne
http://feedyourinnercook.blogspot.com/2014/07/labna-make-your-own-low-fat-quick-no.html
or use some soft goat's cheese

500 gram carrots - peeled and grated or julienned for a change
1/4 cup orange juice (add the zest too)
1/2 cup dried cranberries - less if you prefer
1/2 cup fresh roughly chopped herb leaves - parsely, mint
1/2 cup lettuce roughly chopped
2 tablespoons fresh lemon juice (add the zest too)
3 tablespoons Australian Extra Virgin Olive Oil
Freshly cracked black pepper and optional sea salt flakes to taste
Optional  - some Dukkah to sprinkle over before serving
Variation:  add some crunchy julienned green apple slivers
Method
Soak the cranberries in the orange juice and set aside.
In a large bowl combine the grated carrots with the chopped herbs and lettuce.
Then fold through the plumped cranberries
Combine the lemon juice, olive oil, salt and pepper in a clean tight lidded jam jam and shake vigourously
Toss some of the dressing through the salad (you might not need all of it)
Place the prepared carrot salad into serving bowl.
Dot with strained labna dollops and sprinkle with a little Dukkah if desired.
                                                Enjoy!   Colleen