Roasted Peanut and Carrot Salad

Here is a salad that holds up well if made a few hours ahead (or even a day ahead). High in protein and rich in beta-carotene, this is nutritious dish.

Serves 4.

Ingredients:

• 6 carrots, peeled and thinly sliced
• 1/2 tsp salt, divided use
• 2 Tbsp extra virgin olive oil
• 1 Tbsp lemon juice
• 2 Tbsp pineapple vinegar (or any mild vinegar)
• 1 tsp honey
• 1/2 tsp ground mace
• 1 small red onion, thinly sliced
• 1/2 c cilantro, minced
• 1/2 c dry roasted peanuts, chopped
• whole peanuts for a garnish

Directions:

1. Place carrots and 1/4 tsp of the salt in a saucepan with water to barely cover.
2. Over medium heat, bring to a simmer.
3. Reduce heat to low and cover.
4. Simmer two minutes.
5. Drain and place in a mixing bowl.
6. In a small bowl, whisk together the remaining salt, olive oil, lemon juice, vinegar, honey and mace.
7. Pour over the carrots and mix.
8. Add the cilantro and roasted peanuts and toss.
9. If desired sprinkle a few whole roasted peanuts on top.