Friday, May 13, 2011

Carrot Salad - a nice change of pace

In the D household, we do salad Southern Italian-style, at the end of the meal. And, even if I don't blog it, we always have salad. It's just there... no point in telling you the greens today are... arugula! Or romaine! Or yes, iceberg, my hubby's favorite. But sometimes, especially when dinner is very "GREEN" meaning the color, not re-purposed, although yes, organic... variety in the salad is a nice change. Enter last night's Carrot Salad. Perfect for a weeknight dinner, a BBQ, a pot luck. Anything. Fresh & good for you!

Carrot Salad
  • 1/4 cup Red Wine Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • 1 TBSp fresh dill, finely chopped
  • S & P to taste
  • 2 Cups (about 4-6 carrots) of Carrots, grated*
  • 1/2 cup (about 1-2 stalks) Celery, finely diced
In a medium bowl, whisk together the oil, vinegar, dill & S & P. Add the grated carrots & finely diced celery & toss, coating the veg well with the dressing. Serve & Enjoy!

*Lishie tip- I box grate the carrots by hand on the large hole side but you can throw them in the food processor.