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