By Kristin Vrana
The first recipe that caught my attention as I was browsing through EveryDay Feasts was the Fresh Carrot Salad. This recipe screamed simple and fresh, which define a good summer recipe in my mind.
Fresh Carrot Salad
1 TBSP White Wine Vinegar
1 TSP Dijon Mustard
1/2 TSP Salt
1/2 Cup Olive Oil
2 LBS Carrots, Grated
1/2 Cup Slivered Almonds, Toasted
Combine the vinegar, mustard and salt in a small bowl and whisk until blended. Whisk in the olive oil and set aside. Combine the vinaigrette with the carrots in a large bowl and toss to mix well. Spoon into a serving dish. Sprinkle with almonds when ready to serve.
I made a couple tiny modifications in the interest of time, calorie reduction, and my one-person household. The most notable changes were using the only available bag of shredded carrots (10 oz rather than 16 oz) and reducing the olive oil by 1/4 cup.
After sampling a small portion, I shook the remaining salad in a ziploc and let it marinate as I packed it in a picnic basket to bring with me to Rock The Park.
This was my first experience with a carrot and almond combo and I was very impressed! I would have never thought that carrots and almonds would compliment each other so well. This recipe was also ideal for a picnic dish because it tasted even better after sitting and all of the ingredients were outdoor temperature friendly.
I passed the salad around as a side and then plopped the rest on a whole wheat pita with homemade hummus and cucumbers as my main course. The addition of the carrot salad was a game changer and I highly recommend adding this burst of color to your favorite summer sandwich!