Carrot Ribbon Salad
This salad is springtime personified with its vibrant colors, texture and sweet flavor; It's like a bouquet of produce, ready to nourish you any time of day!
Recipe - Downers Grove, IL
Carrot Ribbon Salad
Prep Time18 Minutes
Servings4
0Ingredients
8 carrots (mix of purple, white, and orange), peeled
1/4 cup canola oil
3 Tbsp. white balsamic vinegar
2 Tbsp. fresh basil leaves, plus more for garnish
1 tsp. Fresh Thyme honey
1/2 tsp. Dijon mustard
1 clove garlic, minced
2 Tbsp. sliced green onion, plus more for garnish
Directions
- Using a vegetable peeler, peel ribbons of carrots into a large bowl.
- In a blender, combine oil, vinegar, basil, honey, mustard, garlic, and 2 Tbsp. green onion. Cover and blend until smooth. Just before serving, drizzle dressing over carrots and toss to coat. Garnish with basil leaves and green onion.
Nutritional Information
Each serving contains: 195 calories, 14 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 103 mg sodium, 17 g carbohydrates, 4 g fiber, 10 g sugar, 1 g protein. Daily values: 412 % vitamin A, 10 % vitamin C, 4 % calcium, 3 % iron.
18 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Organic Bag Rainbow Carrots - 2 Pound
$3.49$1.75/lb
Fresh Thyme Expeller Pressed Canola Oil - 32 Fluid ounce
2 for $8.00
$4.00 was $4.99$0.13/fl oz
Alessi Organic White Balsamic Vinegar - 8.5 Ounce
$4.49$0.53/oz
Fresh Thyme Organic Basil - 0.75 Ounce
$2.50$3.33/oz
Fresh Thyme 100% Pure Honey Usa - 32 Ounce
$14.99$0.47/oz
Fresh Thyme Organic Dijon Mustard - 10 Fluid ounce
$2.49$0.25/fl oz
Garlic - 1 Each
$0.69
Green Onions - 1 Each
$0.99
Nutritional Information
Each serving contains: 195 calories, 14 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 103 mg sodium, 17 g carbohydrates, 4 g fiber, 10 g sugar, 1 g protein. Daily values: 412 % vitamin A, 10 % vitamin C, 4 % calcium, 3 % iron.
Directions
- Using a vegetable peeler, peel ribbons of carrots into a large bowl.
- In a blender, combine oil, vinegar, basil, honey, mustard, garlic, and 2 Tbsp. green onion. Cover and blend until smooth. Just before serving, drizzle dressing over carrots and toss to coat. Garnish with basil leaves and green onion.