Name: CARROT, FETA & PISTACHIO SALAD WITH ORANGE BLOSSOM TOSS
Ingredients: 2 tbsp olive oil; 3 tbsp red wine vinegar; 1 1/2 tsp orange blossom water; 2 teaspoons honey; 1/4 teaspoon ground cumin; 1/4 teaspoon ground cardamom; 1/4 teaspoon crushed red pepper flakes, plus more for garnish; 1/4 tsp salt; 10 carrots, washed & tops trimmed & reserved; 1 cup coarsely chopped fresh mint leaves, plus more for garnish; 2/3 cup crumbled feta cheese

Ingredients

Units Scale

ORANGE BLOSSOM TOSS

2 tbsp olive oil
3 tbsp red wine vinegar
1 1/2 tsp orange blossom water
2 teaspoons honey
1/4 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon crushed red pepper flakes, plus more for garnish
1/4 tsp salt

CARROT, FETA & PISTACHIO SALAD

10 carrots, washed & tops trimmed & reserved
1 cup coarsely chopped fresh mint leaves, plus more for garnish
2/3 cup crumbled feta cheese

Instructions

MAKE THE ORANGE BLOSSOM TOSS

Combine the oil, vinegar, orange blossom water, honey, cumin, cardamom, the 1/4 teaspoon red pepper flakes, and the salt in a jar, seal and shake to blend. Alternately, whisk the ingredients in a small bowl and set aside.

MAKE THE SALAD

Use a vegetable peeler, mandoline, or spiralizer to slice the carrots into long, thin strips.
Finely chop a handful of carrot tops (resulting in about 1/4 cup). Place the carrot strips and tops in a large salad bowl.
Add the mint and pistachios, and pour the dressing over all. Toss to combine.
Gently fold in the feta. Top with mint and extra red pepper flakes, if you want an additional kick of spice.