A carrot is most delicious in its purest form–raw. Crispy, crunchy and oh-so-healthy, this root vegetable is a staple around my house. Not because they’re super easy to grow, but because they’re my son’s favorite. And when it comes to the dinner plate, I need all the options I can get! Packed with Vitamin A, this nutritious vegetable also makes a wonderful addition to juices and salads, cakes and stews. But when you have a ton of carrots, it’s time to think about recipes where they take the starring role.
A salad lover at heart, I decided to lighten up an old favorite. Carrot salad is usually made with mayonnaise and raisins, but how about olive oil and craisins? Sounds delicious, doesn’t it? It is. Light and flavorful, this vegan-friendly recipe highlights the carrots, complementing their sweetness with tart craisins and a white-whine vinaigrette. The orange zest is a personal favorite of mine. I love the way it tastes with carrots, so much so that you’ll find it in many of my carrot recipes.
I serve this dish as the perfect side to any warm-weather picnic or patio meal, or straight out of the fridge on a hot day. Enjoy!
Get my Carrot-Cranberry Salad recipe here.
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