Carrot Salad

Carrot Salad

This simple salad is a wonderful and healthy side dish. If available, use fresh locally grown or organic carrots for this recipe as they have a much brighter, fuller taste than bagged carrots that may have been picked weeks ago.

Prep: 15 min
Total: 15 min
Serves

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Carrot Salad

1 pound carrots
Slice, grate, or julienne carrots. (Different cuts can vary the mouthfeel of the salad, do whatever seems like the most fun to you.) Place carrots in a bowl.
2 tablespoons orange juice
1 teaspoon red wine vinegar
1 teaspoon lemon juice
½ teaspoon sea salt
¼ teaspoon ground pepper
In a small measuring cup, combine orange juice, vinegar, lemon juice, salt, and pepper. Whisk to combine.
¼ cup olive oil
Slowly add olive oil to measuring cup and whisk to combine.
2 tablespoons chopped parsley (optional)
Pour chopped parsley and dressing over carrots. Toss to combine.

From MakeBetterFood.com. Mar 1, 2013. (makebetterfood.com/recipes/carrot-salad/). Adapted from Waters, Alice. The Art of Simple Food. (Clarkson Potter, NY. 2007) p. 245.

MakeBetterFood.com

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