Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Exploring My Hood Through Food and Lifestyle Photography

Sunday, October 17, 2010

Sauteed Carrot Salad with Feta and Olives

Carrot Salad

I bought some locally grown purple carrots and a red pepper that I would love to combine with my feta cheese, kalamata olives and pine nuts from Titan Foods.  A sprig of mint from my window garden adds the perfect final touch to my Mediterranean inspired salad. 

 ·      1 tablespoon of olive oil for sauteing
 ·      2 carrots thinly sliced
 ·      1 chopped red pepper
 ·      4 cloves of diced garlic
 ·      hand full of pine nuts
 ·      feta cheese broken up in small pieces
 ·      small handful of diced kalamata olives
 ·      chopped mint (or basil)·
 .      black pepper and a very small pinch of salt (the olives add a salty flavor)
 ·      squeezed juice from 1/2 lemon

  1. Saute the carrots in olive oil for about 3 minutes on medium heat (don’t let them get too soft).  
  2. Next, turn down the heat; add diced garlic, chopped red pepper and pine nuts.  Gently stir until pine nuts are browned.
  3. In a bowl, toss together the sauteed ingredients with the diced kalamata olives, broken up feta, lemon juice, mint, and pepper.  Add salt to taste and serve.


  1. sounds great!! send me some pine nuts..can't find them here! any substitutes? have fresh mint growing on the balcon!! keep em coming...besos

  2. Walnuts would work as a substitute - Great, you have fresh herbs on your balcony ---Nice!

  3. Sounds yummy! We need a day in the kitchen together... I miss the good old days, cooking with you in the loft & out at the beach.