Tuesday, June 19, 2012

Carrot Salad to go with the quick meals

For most of the quick dinners, I've said, "With a salad, this will make a full meal."  Usually this is a green salad, but if I don't have lettuce on hand, or am tired of green salad, I'm likely to make one of these carrot salads; they're both easy and delicious.  Also good for bringing to potlucks; either can be doubled.

And if I don't feel like making any salad at all, with luck, I'll have a grapefruit in the refrigerator, and half of that will do nicely.  Even without a maraschino cherry in the center, the way my mother used to serve it.

(4-6 servings)
adapted from Jane Brody's Good Food Gourmet cookbook

Grate the carrots. If using a food processor, you can put 1" chunks in the bowl and use the chopper blade, or you can put carrots (cut in half) in the feed tube and use the grater disk.

1 lb. carrots, peeled and grated
1/4 cup dried currants

3 T. lemon juice (frozen is fine)
2 T. olive oil
1 large clove garlic, minced or crushed
1/2 t. or more sugar, to taste
1/2 t. cumin
1/8 t. cayenne
1/4 t. dried mint leaves, crushed
salt and black pepper to taste

Put carrots and currants in a bowl.  In a jar or small bowl, combine the dressing ingredients.  Add dressing to carrots and toss to mix well.

(6 servings)
adapted from Jane Brody's Good Food Gourmet cookbook

4 cups shredded carrots
1 cup chopped fresh parsley
1/2 cup currants
1/2 cup slivered almonds
1/2 cup fresh (or frozen) lemon juice
1 t. cumin

Toast the almonds lightly:  put on baking sheet and put in 325 oven for about 5-10 minutes.  Keep checking on them until they look light tan.

Put all ingredients in a bowl and mix well.  Serve at room temperature.

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