Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, colorful carrot salad with lemon dressing. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Here we combine carrots and celery root (also known as celeriac) in a quick shredded slaw. Try it as a change from an ordinary mixed green salad. Reviews for: Photos of Carrot Salad with Honey-Lemon Dressing.
Colorful Carrot Salad with Lemon Dressing is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Colorful Carrot Salad with Lemon Dressing is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have colorful carrot salad with lemon dressing using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Colorful Carrot Salad with Lemon Dressing:
- Get 3 Carrots (grated)
- Take 1/2 Lemon Juice
- Make ready 4 Dried Tomatoes
- Prepare 1/4 cup Olive Oil
- Get 40 grams Feta Cheese (cubed)
- Take 1 1/2 teaspoons Oregano
- Take 5 Olives
- Get Salt
- Take Pepper
When the carrots are done, transfer them to the owl with the dressing and toss to coat. Cut the tops off the carrots. This rice salad includes summer squash, tomatoes, spinach, green onions, and a lemon and olive oil dressing. It pairs well with grilled or broiled steak, fish or seafood.
Steps to make Colorful Carrot Salad with Lemon Dressing:
- Place grated Carrots into a bowl.
- Either add whole dried tomatoes into the bowl or chop into smaller pieces like I did.
- Then continue by adding Feta cheese cut into cubes.
- Lemons
- Squeeze 1/2 a lemon into a jar, add olive oil, oregano, salt and pepper and shake until nicely combined. Pour Lemon dressing over salad and enjoy!! - - Kali Orexi!!!! 🙂
Feel free to substitute with other vegetables, such as thinly sliced red onion, cooked fresh or frozen peas, cooked Frenched green. Feta and a spicy lemony dressing perk up a classic carrot-raisin salad. In a large bowl, whisk the harissa with the lemon juice. Gradually whisk in the olive oil and season with salt and pepper. Adapted from Diana Rattray, author of Your Guide to Southern U.
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