Carrot, Red Onion Salad
Yield:
6 to 8 Servings Ingredients:
Salt and ground black pepper to taste
2 pounds 365 Everyday Value Organic Carrots, thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon finely grated ginger
1/2 teaspoons 365 Everyday Value Honey
1/2 cup roughly chopped cilantro
1/4 small red onion, very thinly sliced-or shallots for less intense flavor
1/2 cup roughly chopped roasted, salted almonds (OPTIONAL)
Instructions:
1. Bring a large pot of salted water to a boil. Add sliced carrots and cook until just tender, about 2 minutes.
2. Meanwhile, whisk together oil, lemon juice, ginger, honey and salt and pepper to taste in a large bowl.
3. When carrots are done, drain and transfer to bowl with dressing. Gently toss cilantro and onions into carrots.
4. OPTIONAL: Garnish with almonds
Originally published in Whole Foods