Cinnamon Glazed Carrot Salad With Pressed Lemon Yogurt

If you’re looking for a starter that will leave you craving for more, this creamy carrot salad is perfect for you. Served with a delicious herbal La Fermière Pressed Lemon yogurt sauce, this recipe will be a show stopper at your next dinner gathering!

INGREDIENTS

• 2lb Heirloom (baby) carrots; peeled and scrubbed clean

• 1 La Fermiére Pressed Lemon yogurt pot

• 3 tablespoons pure olive oil

• 1 1/2 fresh lemon juice

• 1 teaspoon honey

• 1 crushed garlic clove

• Pinch ground cinnamon

• 1 teaspoon chopped fresh dill

• 1 teaspoon chopped fresh cilantro

• Salt and pepper to taste

 INSTRUCTIONS

1. Carrots: Steam peeled carrots for 8-12 minutes, or until al dente

2. In a large bowl, whisk olive oil, lemon juice, honey, garlic, cinnamon, salt, and pepper. Add carrots and still until evenly coated, then set aside.

3. Mix one pot of La Fermière Pressed Lemon yogurt with the fresh dill and cilantro. Combine with the carrots by gently stirring.

4. Serve and enjoy!