sketch of Bob above the Carrot Salad recipe.


4 carrots, shredded
2 T. balsamic vinegar
2 T. extra virgin olive oil
2 t. Dijon mustard
2 garlic cloves, crushed
1 t. dried basil
dash or two of salt and pepper

Put shredded carrots in a bowl, mix the remaining ingredients in a small bowl and pour over carrots. Gently toss. Taste and adjust the seasonings with salt, pepper and extra vinegar and oil if needed. You can serve right away or chill before serving. Beware that the carrots will start losing their crispness if you let it sit too long in the vinaigrette.

Carrot Salad recipe is published in our April, 2012 Menu Minder, Issue #342.