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
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
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.
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