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