The carrot salad can help you get out of the same old boring salad rut.
Believe me, I know all about that salad rut. After all, that time eating salads after I quit smoking, I finally burned out. Or at least I thought I had burned out on them. It turns out, I was just tired of Ranch Dressing.
To help get myself out of the salad rut, I have been exploring new types of salads and dressings. I came across this really good-looking carrot salad by Jenn over at Peas and Crayons. I thought it would be something really cool to blog about for Meatless Monday. I was excited because I would be able to use my Veggetti Spiralizer again.
I had all the ingredients to make the salad, but ignored the fact that I needed “JUMBO carrots”. I made the dressing and was started to spiralize the first carrot.
SNAP!
I reached inside and pulled out the bit that broken piece of carrot and started to spiralize again.
SNAP!
Again, I reached inside, removed the piece of carrot that broke off inside the spiralizer and tried again.
SNAP!
It was evident that the thin flimsy carrot I was trying to use was not going to work. I looked inside the bag of carrots and tried to find one a little thicker. There weren’t any. All the carrots in the bag were the same size. Thin and flimsy.
Normally this would have been disastrous, but I was fortunate to have some leftover pre-shredded carrots in the refrigerator crisper drawer. Disaster averted! My carrot salad may not look as amazing as Jenn’s but it was really good and helped me out of the salad rut for my Meatless Monday lunch.
As far as the technical difficulties I experienced, I’m sure a more expensive and nicer spiralizer would do a better job and may have been able to spiralize the flimsy carrots I had, but I haven’t given up on my Veggetti yet. I will try it again with a freakin’ “Horse Carrot” to see if I can get it to work. After all, the last time I used my Veggetti it worked beautifully.
This healthy carrot salad is served on top of a bed of spinach with juicy raisins, candied walnuts, and a lemony homemade dressing. It was delicious! However, David did not participate, because if you remember from the carrot cake recipe, he doesn’t like raisins! Calls them “flies”. He’s cray-cray!
Healthy Carrot Salad
Ingredients
The Salad
- 1 cup shredded carrots
- ¼ raisins
- 1 cup fresh baby spinach
- 2 tablespoons candied walnuts
The Dressing
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Kosher salt and freshly cracked black pepper to taste
Instructions
The Salad
- Pile the shredded carrots on top of a bed of fresh baby spinach and sprinkle with raisins and walnuts.
The Dressing
- Pour all ingredients into a bowl and whisk or pour them into a mason jar with a lid and shake to mix. Adjust the seasonings to your taste and drizzle over the salad.
L says
I’m totally making this! This looks great! I’ll be on the hunt for girthy carrots in the grocery store later! 🙂
The Mountain Kitchen says
L, you’ll love it!!
Cheryl "Cheffie Cooks" Wiser says
Good and healthy!
The Mountain Kitchen says
Dor says
Your carrot salad is quite beautiful even without the Spiralizer! 🙂
The Mountain Kitchen says
Thank you, Dor! It was really good and I needed the change. 🙂