Monday, April 11, 2011

Carrot Salad


Zest and juice of 2 limes
3 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) honey
1/2 teaspoon(s) dry mustard
1/8 teaspoon(s) crushed red pepper
1/4 pound(s) carrots, peeled and sliced crosswise
1/2 cup(s) sliced dried apricots
3 small scallions, sliced



In a medium pan over low heat, cook lime juice, olive oil, honey, mustard, and red pepper until warm, about 1 minute. Remove from heat and cover.
In a large pot of boiling salted water, cook carrots until just tender, 2 to 3 minutes. Drain and transfer carrots to a serving bowl.
Add dried apricots and scallions, then toss salad with warm honey-lime dressing. Sprinkle with lime zest.

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