Carrot and Cheese Salad

Sometimes the simplest, easiest recipes are also the best tasting and most nutritious. This morning, I woke up a cold. This would not be too bad, if I also wasn’t getting my flu shot today.

It is time for an extra boost the immune system.

I made a mistake, when I made this salad. I took a taste before taking the picture. I have to tell you that the picture of the finished salad never was taken. It was too good not to eat it!

The original recipe called for mayonnaise, just the thought of it, did not set well with digestive system.  I used a bit of olive oil instead to keep it healthier. There is no salt in this recipe; the cheese gives it just enough taste that you do not need it.

You could easily double this recipe to use for a holiday or potluck type dish. I cut the recipe in half when I made it for myself. Even at that you could use it for a side dish for two people.

Ingredients:

4 carrots, washed, peeled and grated

1 Tablespoon minced garlic

1 ½ to 2 cups shredded cheese, I used a Colby Jack blend, but feel free to try Gruyere or cheddar

1 – 2 Tablespoons olive oil

 

 Directions:

Combine carrots, cheese and garlic in a bowl

Drizzle olive oil, before folding into mixture

Chill if needed in refrigerator