Mediterranean Carrot Salad

• 2 cloves finely chopped garlic
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 2 teaspoons sugar
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1 pound peeled carrots
• 3/4 cup brine-cured, pitted Mediterranean olives
• 1/2 cup chopped fresh Italian parsley
• 1/2 cup crumbled feta

1. Combine 2 cloves finely chopped garlic with 2 Tbsp. very hot water in a medium bowl and set aside for 5 minutes. Then whisk in 1/4 cup fresh lemon juice, 1/4 cup extra-virgin olive oil, 2 tsp. sugar, 1/2 tsp. dried basil, 1/4 tsp. dried oregano, and salt and pepper to taste until blended.
2. Fold in 1 lb. peeled carrots, sliced diagonally into 1/8-inch-thick slices, and 3/4 cup brine-cured, pitted Mediterranean olives, drained and sliced in half. Cover and refrigerate for at least 15 minutes. Fold in 1/2 cup chopped fresh Italian parsley and top with 1/2 cup crumbled feta when ready to serve.

garlic, lemon juice, extravirgin olive oil, sugar, basil, oregano, carrots, brinecured, fresh italian parsley, feta

Taken from www.myrecipes.com/recipe/mediterranean-carrot-salad-0 (may not work)