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. 

Ingredients:
 ·      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

Instructions:

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.