This is a fun go-to when you simply can’t face another green salad and you don’t want to cook a vegetable for dinner! I like to use whole carrots for this when I have them, not baby carrots because I think they have more flavor.  When I made this recently though all I had were bagged baby carrots – I used about 3/4 of the bag in this recipe. If you use whole carrots, use one bunch.

Peel the carrots (if using whole) and grate them (I used the food processor to do this job). Put them in a bowl. Drizzle some extra virgin olive oil over the carrots – maybe 1 1/2 tablespoons. Season with salt and pepper. Add about 1/2 to 3/4 teaspoon sugar (you’ll want to taste it to adjust it to your sweetness factor). One capful of bottled lemon juice (use fresh if you want – about 1 tsp). Then chop up about 2 tbsp fresh mint. Toss it all together. Allow the salad to sit for about an hour to get the most flavor. That’s it!