CARROT SALAD WITH TOASTED PINE NUTS
Simply Salads by Jennifer Chandler
The simple lemon dressing enhances the garden-fresh flavors of the carrots and parsley in this bright salad.
Makes 4 To 6 Side Salads
SLAW
• 1 bag (10 ounces) Shredded Carrots
• 1/2 cup pine nuts, toasted
• 1/4 cup coarsely chopped flat-leaf Italian parsley
• 2 teaspoons minced garlic*
• Kosher salt and freshly ground pepper
In a large salad bowl, toss together the Shredded Carrots, pine nuts, parsley, and garlic. Add the dressing to taste and toss gently. Season with salt and pepper to taste.
DRESSING
Makes About 1/2 Cup
• 3 tablespoons extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 tablespoon white wine vinegar
• 1 tablespoon sugar
In a small bowl whisk together oil, lemon juice, vinegar, and sugar until sugar has dissolved.
* Freshly minced garlic is always best, but to save time, jarred minced garlic can be a great convenience, Just remember that the jarred garlic has a stronger flavor than fresh garlic. Use less than the recipe states; you can always add more later.
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