Spring is well on the way and when the weather starts to turn warm, I start to crave that bright burst of citrus and salad. Namely lemons and anything cool and crunchy. This Rainbow Carrot Salad is one for the books. It’s light, easy to make, and a perfect little side dish for any good weeknight meal.
This Rainbow Carrot Salad is one that I love to serve along side my Crunchy Garlic Baked Chicken, since both have just a touch of that fun lemon zip. The carrots are a good base for this salad. They’re cool and crunchy while being able to soak up all the other flavors going on here.
Originally, I thought the addition of the clementine segments would make the salad overly sweet, but that wasn’t the case at all! With the tart lemon, salt, pepper and the funk of feta cheese… yum. This little salad was a big powerhouse of goodness.
You can’t go wrong when there’s feta cheese involved. And that’s just a factual bit of truth. When this was served for dinner, it became a quick QUICK family favorite. Everyone had only good things to say about it. Which I have to say, was a bit of a shock to me.!
While I used a bunch of rainbow carrots for this salad, and despite the name, you could really use plain-jane orange carrots too. It' will taste the very same in the end either way. Just that the rainbow carrots gave me a little more of an actual ‘rainbow’ look to the dish.
TheSkinnyFork.com This beautiful crisp carrot salad is made with just a few ingredients and a couple of minutes. It's a quick family favorite and perfect for Spring and Summer months! Prep Time: 5 Minutes • Cook Time: 0 Minutes
Servings: 4 • Serving Size: About 1/2 Cup • Calories: 105 • Fat: 6 g • Saturated Fat: 2 g • Carb: 13 g • Fiber: 3 g • Protein: 2 g • Sugar: 8 g • Sodium: 139 mg
• 4-5 Medium Carrots, Peeled & Shredded
• 1/2 Bunch of Chives, Chopped
• 1 Tbsp. Extra Virgin Olive Oil
• 2 Tbsp. Fresh Lemon Juice
• 2 Clementines, Peeled & Segmented
• 1/4 C. Crumbled Feta
• Salt & Pepper to Taste Directions:
Toss the 4-5 shredded carrots, 1/2 bunch of chopped chives, 1 Tbsp. oil, and 2 Tbsp. lemon juice together in a medium bowl.
Add in the 2 peeled and segmented clementines and season with salt and pepper to taste.
Cover and place in the fridge to chill for about an hour.
Finally add in the 1/4 C. of crumbled feta right before serving.
Enjoy right away!
Step-by-Step Photos:
Nutritional Claims: Low Sodium • Vegetarian • Pescatarian • Gluten Free •Wheat Free • Egg Free • Peanut Free • Tree Nut Free •Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free •Alcohol Free • No Sugar Added • Sulphite Free • Kosher
