Even without a blanket of snow, beginning somewhere in mid-November or early December, I think we all begin to crave color, perhaps because of the shorter days, the long darkness of winter nights.
And my goodness, does this quick salad ever pack a punch of color!
The recipe comes from a reader, Kathie from Los Angeles, who shares Weight Watchers-friendly recipes with me every so often. Here's how she sold me on the concept for this colorful salad, it took all of ten seconds. "Quick, delicious. I am in love with this concoction."
It goes together quickly and packs a flavor punch and a crunch punch (ha!) too.
RECIPE for CARROT SALAD with POMEGRANATE
Time to table: 20 minutes
6 carrots, trimmed
Seeds from half a pomegranate (The Quick & Easy Way to Remove Seeds from a Pomegranate)
Orange segments, optional (Kathie says she rarely adds these)
1/4 cup dried blueberries (I used on-hand and less-expensive dried currants)
2 tablespoons good vinegar, preferably a fruity one
1 teaspoon honey or agave
2 teaspoons olive oil
Salt & pepper to taste
Grate the carrots on the 'large' holes of a hand grater or (as I have) use a Benriner to cut thin strips.
Whisk the dressing ingredients, toss with the carrots, pomegranate seeds and dried fruit. Serve and savor!
TO MAKE AHEAD
DAY BEFORE Separate the pomegranate seeds, drain and refrigerate.
DAY OF Grate the carrots. If more than about an hour before serving, drop into cold water and refrigerate. Drain well.
JUST BEFORE SERVING Combine the carrots, pomegranate seeds and fruit with the dressing.
To save a little time, Kathie buys containers of pomegranate seeds at Trader Joe's.
There are seeds inside the juice sacks called arils, these get eaten too!
If you want to make this ahead, prep the components but don't combine until just before serving. Otherwise, the vinegar stains the carrots and they actually get a tiny bit soggy.
~ Carrot Coins with Dill ~
~ Carrot & Daikon Refrigerator Pickle ~
~ Carrot & Sesame Salad ~
~ more carrot recipes ~