you are what you eat
I’m sure you have noticed the rainbow carrots in your fresh produce isle and have often wondered what would you make with that? A salad is something exciting and colorful to accompany a grilled meat or pasta based meal.
Rainbow carrots are are beautifully colorful, they range from deep purple, yellow, red, white, peach and orange and the Colour of each carrot changes as the carrots are julienned or peeled.
For this salad you will need:
2 trays or baby rainbow carrots
1 cup baby leaf lettuce leaves, lightly shredded
10 cm piece cucumber
Slivered red onion
Fresh Parsley, chopped
Roasted pine nuts (1/4cup)
2 T sesame seeds
Freshly ground black pepper
1/2 thinly sliced purple cabbage
Julienne or peel the carrots and cucumbers into thin strips and place into a bowl. Add all the ingredients above and mix with the following vinaigrette.
For the vinaigrette, mix the following ingredients in a bottle and shake well before pouring over your salad:
3/4 cup good olive oil
1/4 cup red wine vinegar
2 tablespoons balsamic vinegar
3 smashed garlic cloves
1T whole grain mustard
1 tap dried oregano
2 tsp honey
1 tsp lemon juice
This vinaigrette will make a decent amount so store the extra in an air tight container to use when needed.
Prepare the salad in advance and drizzle the dressing over. Store the salad in the fridge so that the flavours can of the dressing can be enhanced with the sweetness of the salad!
Enjoy with your favorite side of grilled baby sole, salt and pepper chips or a baked vegetable lasagne!