From the kitchen of One Perfect Bite...I received an unusual compliment tonight. The Silver Fox is not a fan of carrots and he was not thrilled at the prospect of having a carrot salad with his supper. He is, however, a good sport, so despite his belief that salads should be green, he gamely tried a spoonful of my orange creation. Then, to my great surprise, he had another and yet another before commenting that the salad did not taste like carrots. Now, I know that is hardly a rave review, but he actually liked the carrot salad that didn't taste like carrots. I've been looking for new side dishes to serve with picnic and barbecue fare, and when I saw this recipe in Family Circle magazine, I knew I had to give it a try. I have a lot of recipes that I categorize as fast and easy. I can, however, go a step further with this one, and add effortless to the list of adjectives I use to describe it. The salad takes about 10 minutes to prepare, and while it has to chill and marinate before serving, there are few dishes that can be brought to the table with such ease. If you are looking for mayonnaise-free salads to serve your family, I suggest you give this one a try. I suspect you'll like it a lot. Here is how the salad is made.
Carrot Salad...from the kitchen of One Perfect Bite courtesy of Family Circle magazine
Ingredients:
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon chopped flat-leaf Italian parsley
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon sugar
1 bag (10 ounces) shredded carrots
1/2 cup dried cranberries
1 small red onion, chopped
1/2 cup slivered almonds, toasted
Directions:
1) Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
2) Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight. Yield: 6 servings.
If you like this post, please share it with your friends:
One Year Ago Today: Old-Fashioned Blackberry Pudding
Two Years Ago Today: Sugar Snap Pea and Barley Salad
Three Years Ago Today: Asparagus and Mushroom Strata
Four Years Ago Today: Buttermilk Cluster Rolls with Blue Poppy Seeds
11 comments :
Would be perfect with iced tea on a hot summer night!
Cranberries & almonds in a salad sound awesome. I love the flavours in the dressing too. Looks lovely!
I'm looking forward to trying this, thank you for sharing it. I had to smile at your description of the Silver Fox...I think he and my Picky-picky are on the same boat when it comes to non-green salads.
This sounds like a salad my husband would enjoy as well. :)
Those are the compliments that make you smile! I think you've found your side dish. Perfect for summer get togethers.
I have bookmarked it to give it a try Mary. Although I like the Silver Fox' recommendation that it doesn't taste like carrots I happen to love carrots and need them in life more.
Mary, I like carrots but I also like variety, so this sounds interesting. I don't care for onions unless they're cooked down but I think this would work without them... Take Care, Big Daddy Dave
Lovely salad! I don't mind having carrot salad! Silver Fox is really a sport!
Hope you have a lovely Sunday!
I have to include this carrot salad in my supper recipes. We eat a lot of carrots starting in April if we want to have the best suntan ever!!!, so this will be a must in my notebook.
Love from Spain and happy weekend.
Marialuisa
I like the idea of dried cranberries in place of the more traditional raisins. Your salad looks delicious!
Really love carrot salads like this. Classic and delicious!
Post a Comment