Carrot, Red Onion and Cilantro Salad

From WholeFoods

Serves 6 to 8

Here’s a light and colorful side dish that complements everything from grilled meats to a spring stew to burgers or sandwiches. It is also a perfect, budget-friendly dish for an outdoor party buffet table or potluck as it won’t lose its appeal on a warm day. For a slightly earthier flavor substitute up to half the carrots with parsnips.

Ingredients

Salt and ground black pepper to taste
2 pounds 365 Everyday Value Organic Carrots, thinly sliced
3 tablespoons extra-virgin olive 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
1/2 cup roughly chopped roasted, salted almonds

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.



Carrot

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Grilled Lamb Chops with Eggplant Salad

I just want to share a recipe for people who want a delicious but wanted to still be healthy, got this from eating well.com, I'll try it myself tomorrow, and I'll let you know, meanwhile you can try it yourself. looks yummy right?

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Moderate

1 medium eggplant (about 1 pound), peeled and sliced into 1/4-inch rounds
1 medium red onion, sliced into 1/4-inch rounds
Canola or olive oil cooking spray
Juice of 1 lemon
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
1 tablespoon extra-virgin olive oil
1 teaspoon salt, divided
Pinch of cayenne pepper
8 lamb loin chops, 1-1 1/2 inches thick, trimmed (1 1/2-1 3/4 pounds total)
1/4 teaspoon freshly ground pepper

1. Preheat grill to medium-high.
2. Spray both sides of eggplant and onion rounds with cooking spray. Grill the vegetables, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a cutting board. When cool enough to handle, chop the eggplant and onion and combine in a medium bowl with lemon juice, parsley, mint, oil, 1/2 teaspoon salt and cayenne.
3. Meanwhile, sprinkle lamb chops with pepper and the remaining 1/2 teaspoon salt. Grill the chops until browned on both sides and cooked to desired doneness, about 4 minutes per side for medium. Serve with the eggplant salad.

NUTRITION INFORMATION: Per serving: 260 calories; 12 g fat (4 g sat, 6 g mono); 81 mg cholesterol; 11 g carbohydrate; 27 g protein; 5 g fiber; 659 mg sodium; 674 mg potassium.
Nutrition bonus: Vitamin C (28% daily value), Potassium (19% dv), Folate (15% dv).
1/2 Carbohydrate Serving
Exchanges: 2 vegetable, 3 lean meat, 1 fat

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