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A Spring Salad from Whole Foods

Carrot, Red Onion & Cilantro Salad

Serves 6-8

Cost per serving: $1.13

Here's a light and colorful side dish that complements everything from grilled meats to a spring stew to burgers or sandwiches. It is also a perfect, budget-friendly dish for an outdoor party buffet table or potluck as it won't lose its appeal on a warm day. For a slightly earthier flavor substitute up to half the carrots with parsnips.

Salt and ground black pepper to taste
2 pounds 365 Everyday Value Organic Carrots, thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon finely grated ginger
1/2 teaspoons 365 Everyday Value Honey
1/2 cup roughly chopped cilantro
1/2 small red onion, very thinly sliced
1/2 cup roughly chopped roasted, salted almonds


Bring a large pot of salted water to a boil. Add sliced carrots and cook until just tender, about 2 minutes. Meanwhile, whisk together oil, lemon juice, ginger, honey and salt and pepper to taste in a large bowl. When carrots are done, drain and transfer to bowl with dressing. Gently toss cilantro and onions into carrots. Garnish with almonds and serve warm or at room temperature.

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