Chopped Carrot Salad for Fall

Before I left for Seattle last week, I emptied most of the perishables from my fridge except for some tri-colored carrots, celery and delicata squash. I was too tired to shop the morning after we returned late, so I made do with what I had left. This salad recipe is the result. I cooked the squash and topped it with pesto I had made and grabbed some of my hubby’s pasta & I had a tasty dinner.


Utensils: Cutting board & knife, mini-good chopper or grater, small & large bowl for dressing & tossing carrots, dish for serving
Prep. Time: 10 minutes
Cook. Time: None
Categories: Vegan, GF, NSA

Ingredients

3 organic carrots (I used orange, purple & yellow but feel free to use only orange)
1 stalk of org. celery
fresh parsley for garnish
fresh garlic clove
Fresh ginger slice (optional)
one Tbl. sunflower seeds

Dressing:
2 Tbl. olive oil
2 tsp. orange or lemon juice
salt & pepper to taste
or Trader Joe’s  21 Seasoning Salute

Directions

1. Wash and scrub carrots; wash and chop celery coarsely; chop garlic & parsley.
2. Place all but parsley in mini-chopper or food processor and chop in two batches, if necessary, and place in larger bowl. Add sunflower seeds.
3. Add all dressing ingredients in a smaller bowl and whisk together; add to larger bowl and toss with carrot mixture.
4. Spoon salad onto a serving dish and garnish with parsley (or sprouts).

Serves 2 or 3, depending on what you serve as a the main dish. (I can eat all of this myself!!)

One Response to “Chopped Carrot Salad for Fall”

  1. Mary-Lou Meyers Says:

    sounds like you’re prepared for any circumstance, and literally know how to make do. That was the
    basis for Convent Stew or any kind of salad enhanced by your chance ingredients. Young people
    don’t seem as intuitive about the language of left-overs and they seem to have to start anew
    for each meal.

Leave a Reply

Subscribe