Source: Country Living, February 2010
Makes 4 servings
This month, Country Living magazine offered its take on an updated version of carrot salad. It’s totally reinvented actually–no mayo, no raisins. This was a fantastic and flavorful dish (and easy to make with things we always have on hand), so we’ll definitely keep this in the rotation to have more interesting vegetable side dishes.
Ingredients
zest and juice of 2 limes
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1/2 teaspoon dry mustard
1/8 teaspoon crushed red pepper
1 1/4 pounds carrots, peeled and slided crosswise
1/2 cup sliced dried apricots
3 small scallions, sliced crosswise
Instructions
1. In a small pan over low heat, cook lime juice, olive oil, honey, mustard and red pepper until warm, about 1 minute. Remove from heat and cover.
2. In a large pot of boiling water, cook carrots until just tender (2 to 5 minutes). Drain and transfer carrots to a serving bowl.
3. Add dried apricots and scallions to carrots, then toss with warm honey-lime dressing. Sprinkle with lime zest.
