Friday, November 8, 2013

Carrot and Green Onion Salad

My local grocery store has been stocking really great organic carrots lately. They are much sweeter than the normal carrots in the shop and make a great salad on their own. I feel like a kid lately, snacking on carrot sticks and dunking them into all sorts of dips, but they are so good. If you have a mandoline, this salad comes together really quickly. What I also love about carrot salads is that they don't get soggy, so if you have leftovers you can still eat them (and actually enjoy them) on the second day.

You can definitely play around with this salad. I sometimes add a bell pepper or some cucumber if I have other veggies to use up. You can also use different vinegar, such as white wine vinegar, and if you don't have a mandoline or kitchen gadget for slicing carrots, you can just grate them with the large holes on a box grater.

3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 garlic cloves, minced
salt and pepper, to season
2 or 3 green onions, chopped (use as much or little as you like)
2 pounds carrots, peeled and thinly sliced

In a bowl, stir together the oil, vinegar, mustard, garlic, salt, and pepper. Add the green onions and carrots and mix. Pin It Now!

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