Even if you do not like carrots, this recipe may change your opinion.

We participate in a CSA (Community Supported Agriculture) and feel good about eating organic, locally sourced produce and exposing our child to an array of fresh fruits and veggies. It has just been a tremendous experience and well worth the $25/box that we pick up every other Friday.

(To read more about CSAs click this link to an earlier post by Athletic-Minded Traveler.)

But because the box is filled with what is fresh and in season, what you get may not exactly be what you want. But that fact had turned out to be the beauty of the system! When I first received two HUGE bunches of chard, I was flummoxed. After some recipe homework and trial and error, I now love chard. Same with kale and parsnips.

However, there are a few veggies I just don't like no matter what I have tried: beets and carrots. So I give the beets away and figure out ways to "use" the carrots. (Luckily the family does like carrots.) Carrot ginger apple soup is one recipe I've used and it successfully deploys 4 cups of the orange beasts.

So when my wonderful neighbor Suzie, who also participates in the CSA, sent over a sampling of a salad she had made--CARROT SALAD--I was less than enthused. And then I tried it. Hmmm, could it be? I really liked it. The carrots were al dente, not raw, and the seasonings just right. I threw some of her salad onto my salad mix and loved it.

So for all those who already like carrots, this recipe from Whole Foods Market, is a delight. If you struggle to eat carrots but want to because they are packed with nutrients like vitamins A, K and C and deliver nearly 15% of the RDA for fiber, give this tangy and fresh recipe a whirl.

To read about all the nutrients from carrots, click through to this wonderful resource called The World's Healthiest Foods.

CARROT, RED ONION AND CILANTRO SALAD

Serves 6 to 8

Ingredients
Salt and ground black pepper to taste
2 pounds 365 Everyday Value Organic Carrots, thinly sliced
* 1 tsp each of extra-virgin olive oil and toasted sesame oil (Original recipe called for 3T olive oil! The sesame adds so much flavor and you just don't need that much oil)
2 tablespoons lemon juice
1 teaspoon finely grated ginger
1/2 teaspoons 365 Everyday Value Honey
1/2 cup roughly chopped cilantro
1/2 small red onion, very thinly sliced
*1/4 cup roughly chopped roasted, salted almonds (Original calls for 1/2 cup. I found it too much)

Method
Bring a large pot of salted water to a boil. Add sliced carrots and cook until just tender, about 2 minutes. Meanwhile, whisk together oil, lemon juice, ginger, honey and salt and pepper to taste in a large bowl. When carrots are done, drain and transfer to bowl with dressing. Gently toss cilantro and onions into carrots. Garnish with almonds and serve warm or at room temperature.

Nutrition (Based on original recipe NOT my changes which significantly reduce calories and fat)
Per serving (about 5oz/146g-wt.): 170 calories (100 from fat), 12g total fat, 1.5g saturated fat, 0mg cholesterol, 280mg sodium, 15g total carbohydrate (5g dietary fiber, 7g sugar), 3g protein