Carrot Salad

carrot salad

Last week, I showed you my easy-peasy baked ham that I made for Easter.  This week, I am highlighting my two side dishes.  You might be thinking, “Really, she is just now getting around to posting her Easter eats?!”  Yes.  I am. 

First of all, we had tornadoes, and second of all, school is totally kicking my butt.  This is, by far, my worst year ever.  I am so afraid, that on the last day of school, when usually we are just cleaning up and locking up, I will still be working.  Really working.  Like still working on paperwork and getting files in order.  Because if there is one thing that special ed has plenty of, it’s paperwork.

Sorry, don’t let me go on about school.  Really.  I could sob, and whine, and complain, and fret, and wring my hands…for hours, if you let me.

So back to my carrot salad.  I wanted something quick and easy, that I could make the day before and not have to worry about it on Easter.  Enter, this carrot salad, from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolutionby Alice Waters.  It was everything I wanted it to be:  quick and easy, with simple, clean flavors.

Carrot Salad

  • 1 pound carrots, peeled and grated
  • 1 teaspoon red wine vinegar
  • 2 teaspoons fresh lemon juice
  • salt
  • fresh ground black pepper
  • 1/4 cup olive oil
  • 2 tablespoons chopped parsley

Make the vinaigrette by stirring together the vinegar, lemon juice, salt and pepper in a medium bowl.  Whisk in the olive oil.  Taste and adjust the seasonings if you need to.  Toss the carrots with the dressing and add the parsley.  Let sit for at least 10 minutes before serving.

Serves 4

 

This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.

and for

 

 

This will be my entry for Foodie Friday at Designs by Gollum!

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Comments

  1. says

    Hang in there Pam. There’s light at the end of the tunnel and a garage to clean (yuk). Not sure I wouldn’t sooner do paperwork than that. LOL

  2. says

    At least you MADE easter dinner. I sat in my apartment. And studied. All day.

    This carrot salad looks delicious! I love how easy it is!

  3. says

    Pam, visiting from Foodie Friday. This salad sounds delish! I have been looking for a carrot salad recipe, the ones I have found are always sweet, with pineapple and raisins and even non-dairy creamer. This fits the bill for me. xo,

  4. says

    It’s so nice to see a carrot salad that doesn’t contain raisins! Can’t wait to give it a try. Thanks for sharing the recipe, and Happy FF.

  5. says

    I have an unnatural love for carrots so I had to come check this out – it’s as delicious as I thought it would be!

  6. says

    don’t tell me you’re letting a few itsy bitsy tornadoes slow ya down… :)
    i love this simple side–the red wine vinegar is a great touch!

  7. says

    This looks REALLY pretty, Pam…great photo!!! I can’t wait to try making it & I have sent your link on to both my sisters…one is Vegan & I know she will love it.

    Beautifully presented!
    fondly,
    Rett

  8. says

    Hi Pam – You and I are one the same wave length this week. I just posted a recipe for this salad with a slightly different dressing. It’s amazing how delicious and easy this is.