Recipe and recipe photo courtesy of Grimmway Farms

Four-Herb Parisian Carrot Salad

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• 1 lb Cal-Organic Baby Carrots
• ¼ cup fresh dill, chopped
• ¼ cup fresh oregano, chopped
• 3 Tbsp lemon juice
• 2 Tbsp olive oil
• 1 Tbsp sugar
• 1 Tbsp fresh thyme, chopped
• 1 tsp dried tarragon
• 1 tsp lemon peel
• 1 head of romaine lettuce

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Place carrots in a saucepan of boiling water. Return to boil; cook 5 minutes or until tender-crisp. Drain and rinse the carrots under cold running water. Combine the carrots with all ingredients except lettuce; toss well for 2 minutes to bruise the herbs and bring out the flavors. Cover and chill. To serve, plate the mixture over romaine leaves or toss together in a salad bowl. Makes 4 servings.