A Carrot Salad to Perk You Up

Tags

carrots, chipotle, cumin, gluten free, raisins, salad, side dish, vegetarian

From now on, let the winter of 2013-14 be known as the “Unending Winter.” It has made me blue and miserable. Oddly enough, it has even put a damper on my desire to cook. I just want to hibernate under the covers with a good book. After a week of my pouting, it is clear Mother Nature just doesn’t care that I am sad. So I will shake the dust snow off of my feet and keep going.

The first recipe in my recovery is bright, flavorful, and easy to construct. I love the contrast of the spice with the sweetness of the carrots and raisins.

Chipotle Carrot Salad

• Servings: 4
• Time: 10 minutes
• Difficulty: easy
• Print

• 1 tbsp olive oil
• 1/2 lemon, juiced
• 1/2 tsp ground cumin
• 1/2 tsp chipotle powder
• 1/2 tsp fine sea salt
• 1 tbsp honey
• 8 oz shredded carrots
• Raisins to taste

In a small bowl, combine first six ingredients. Pour over carrots and raisins. Stir to coat. Refrigerate until serving. 

 

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Broccoli Salad

Tags

bacon, broccoli, mayo, raisins, salad, side dish

I had this salad at a family reunion for the first time this summer. I was skeptical for two reasons- 1) I don’t like raisins and 2) I don’t like anything that resembles miracle whip. Boy, was I wrong! LOVE THIS SALAD! So did the hubby. He said, “This is pretty good for fruity food.” Yep. That’s a compliment.

Broccoli Salad

• 10 slices bacon
• 1 head fresh broccoli, cut into bite size pieces
• 1/4 cup red onion, chopped
• 1/2 cup raisins
• 3 tbsp white wine vinegar
• 2 tbsp white sugar
• 1 cup mayonnaise
• 1/2 cup sunflower seeds

Fry the bacon until crispy. Drain on a paper towel, then crumble. Combine the onion, broccoli, and raisins. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. Toss the salad with crumbled bacon and sunflower seeds when ready to serve. Serves 6.