Roasted Carrot And Feta Salad With Za’atar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | Dujour07 | 4 | Servings |
INGREDIENTS
| 2 1/2 | lb | Carrots, peeled and |
| Quartered lengthwise | ||
| 2 | T | Olive oil |
| 1/4 | t | Kosher salt |
| 1/4 | t | Black pepper |
| 3/4 | c | Crumbled Bulgarian feta |
| cheese | ||
| 2 | T | Extra-virgin olive oil |
| 1 | T | Za'atar, or more to taste |
| 1/4 | c | Chopped fresh parsley or |
| cilantro leaves |
INSTRUCTIONS
Preheat oven to 425 degrees. To roast carrots, place the carrots, olive oil, salt and pepper on a baking sheet, toss well and transfer to the oven. Roast, shaking occasionally until they are just beginning to brown, about 30 minutes. The carrots should be firm and not mushy. When they are cool enough to handle, cut the carrots in angled 1-inch slices. Transfer to a serving bowl. Add the remaining ingredients and toss well. Serve immediately or cover and refrigerate up to 4 hours. This recipe yields 4 to 6 servings. Source: "CHEF DU JOUR - (Show # DJ-9559) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-22-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Todd English Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 361
Calories From Fat: 172
Total Fat: 19.6g
Cholesterol: 37.4mg
Sodium: 966.2mg
Potassium: 989.1mg
Carbohydrates: 29.3g
Fiber: 8.1g
Sugar: 13.9g
Protein: 19.1g