Hello friends– This colorful salad is a recipe from one of my favorite bloggers– Laura who posts her brilliant photos and her warm engaging stories from her home in Australia, out to all of us. It’s called Laura’s Mess, but it’s not a mess at all– so worthwhile. I think you’d like it…
We had this salad Sunday with lunch and Larry like the crunch. I loved the bright colors and we both thought it super tasty.
CARROT SALAD WITH ORANGE, POMEGRANATE AND MINT
2 large carrots
2 green onion, green stems chopped
1/4 cup toasted sliced almonds*
1/2 cup pomegranate seeds
1 navel orange, peeled & cut to chunks
handful of mint, chopped
garnish– more pomegranate seeds, mint, almonds…
6 tab. olive oil
2 tab. white wine or tarragon vinegar
sea salt & freshly ground pepper
squeeze of honey to taste
Peel long shreds off of the carrots rotating as you go. Discard the stems and hard center. In a bowl mix together the carrots, green onion, pomegranate seeds, orange and mint.
Whisk together the oil, vinegar, salt & pepper and honey until well blended. Stir in into the carrot bowl to cover all the veggies.
Refrigerate the salad for 10 minutes to blend the flavors. The mix in the almonds and spread it on a pretty plate. You can garnish with a few more almonds, pomegranate seeds, a mint sprig…