Friday, June 20, 2008

Minted Carrot Salad

1 pound carrots, peeled and thinly sliced
2 teaspoons Splenda
1 tablespoon olive oil
1 tablespoon lime juice
1/8 teaspoon ground coriander
1/8 teaspoon black pepper
¼ cup slivered fresh mint leaves

Cook carrots in boiling salted water for 4 minutes or until crisp-tender. Drain.

In medium bowl, whisk the Splenda, oil, lime juice, coriander, and pepper. Add carrots and toss. Cover and marinate in refrigerator.

Before serving, toss with mint.

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