Saturday, Dec 10, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Food

Bagful of carrots put to savory use

Carrot-Salad-With-Honey-Bacon-Vinaigrette

Try a sweet and savory twist on a carrot salad.

ALICIA ROSS FOR KITCHEN SCOOP Enlarge

Desperation is the inspiration for many of my recipes. Take the enormous bag of carrots, purchased on a whim, staring at me from my refrigerator for more than a week. I was desperate to use them before they were dry and rubbery. Even a houseful of my cousin’s carrot-loving children could not help me plow through this bag.

Carrot salad sounded good, but turning to a classic recipe full of sticky-sweet mayonnaise wasn’t appealing in this heat and humidity. What I craved was something only slightly sweet with a punch of savory and a pinch of salt. Today’s recipe for Carrot Salad With Honey Bacon Vinaigrette is the delicious result of too many carrots in the fridge.

I used peeled baby carrots, because that’s what I had in abundance. But whatever you have on hand will be fine, because we are coarsely chopping the carrots in the food processor. Instead of a mayonnaise-based dressing, I love this vinaigrette that’s sweetened with honey and seasoned just right with extra-crispy bacon.

Carrot Salad With Honey Bacon Vinaigrette

Start to finish: less than 20 minutes

Yield: 8 servings (½ cup each)

⅓ cup vegetable oil

¼ cup honey

3 tablespoons rice vinegar

1 teaspoon onion powder

½ teaspoon dry mustard

½ teaspoon celery seed

¼ teaspoon salt

1 pound baby carrots, peeled

2 tablespoons finely chopped, extra-crispy bacon

¼ cup Italian parsley

In a blender or small food processor, mix together oil, honey, rice vinegar, onion powder, dry mustard, celery seed, and salt until creamy (about 10-15 seconds). Set aside.

In a large food processor, chop carrots for about 15 seconds until they are coarsely chopped and still crunchy. Place carrots in a large serving bowl. Add bacon, Italian parsley, and dressing; toss to mix well. Serve immediately or refrigerate until ready to serve.

Approximate values per ½ cup serving: 147 calories, 9.5 g fat (2 g saturated), 1 mg cholesterol, 1 g protein, 14 g carbohydrates, 2 g dietary fiber, 131 mg sodium.

Visit the Kitchen Scoop website at www.kitchenscoop.com.

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2015 Toledo Blade

To Top

Fetching stories…