Carrot Salad. I grew up eating grated carrot salad at least twice a week. The French dress it very lightly with vegetable oil ...

Season with salt. Toss carrots with enough sauce to lightly coat. Place a dollop of whipped feta in the center of four salad plates. Surround feta with marinated carrots and drizzle more sauce all ...

Pour dressing over carrots and toss thoroughly. Taste and add more salt or lemon juice as needed. Let salad rest in refrigerator at least 10 minutes before serving. Serve chilled.

This recipe also calls for peas, cheddar, and bacon, a combination I really ... For Fieri's pasta salad, I'd cut back on the carrots and celery, and I'd lightly cook the squash and finely chop ...