Steven King

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Warm Carrot Salad

1. Prep
   1. Slice carrots into bite size rounds about a quarter inch thick.
   2. Cut tomatoes in half
   3. Rough chop the cilantro
   4. Cut lemon in half
2. Cook
   1. In a pan with 1 to 2 tablespoons of oil, cook the carrots for 3 to 4 minutes (crisp-tender), remove to a mixing bowl
   2. Add the tomatoes and cilantro
   3. Add 1 to 2 tablespoons of oil
   4. Add salt and pepper to taste
   5. Juice the half lemon over the salad
   6. Mix to combine.