Summer is salad season. And, as I’ve been trying to eat more raw {produce washed, but uncooked or altered in any way}…this salad was a good find. I can only do so many spinach side salads before it gets old.
I saw a salad like this in an issue of Better Homes. I didn’t write it down though and was forced to make up my own version. So I did.
It’s light juicy and totally guilt-free.
For this big bowl that served as a side for about 8 of us I used:
- About 2 lbs {or 5 large} carrots
- 1.5 Cups of red grapes, halved
- 1 to 1.5 Tablespoons of chopped chives {green onion would work too}
Use a vegetable peeler to peel the carrots. Once the outer skin has been removed rinse the carrot off and begin to peel off “ribbons” into a salad bowl. Add the grapes and chives to the bowl.
In a small bowl, mix up the dressing:
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 1.5 tsp ground ginger {more to taste}
- Freshly ground pepper {to taste}
Whisk the dressing together, then pour over the salad. Let it all sit for about 30 minutes before serving.
It’s good.
Amy
Linked Up at: Bowl Full of Lemons, Funky Polkadot Giraffe, Adventures of a DIY Mom, Homework, Vintage Wanna Bee, Hope Studios, My Uncommon Slice of Suburbia, Sweet Anne, Coastal Charm, The Gunny Sack
