Mediterranean Carrot Salad

Submitted by Jane Littlefield

1/2 pound carrots, peeled
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice (I used lime)
1 clove garlic, crushed or chopped
1 tablespoon chopped fresh mint
1/2 teaspoon salt

With box grater, mandolin, or food processor, coarsely grate carrots. Combine with remaining ingredients and toss to coat. Chill or serve at room temperature.
Serves 4.

Per 1/2 cup serving: 90 calories, 7 g fat, 0 mg chol., 1 g prot., 7 g carbs, 2g fibe, 150 mg sodium