Carrot Ginger Salad

Carrot Ginger Salad Ingredients:

• 2 cups shredded carrots (about 4 medium carrots)
• 1/4 cup fine chopped green or red bell pepper
• 1/4 cup raisins or craisins
• 1/4 cup unsalted cashews or sunflower seeds

Asian Dressing:

• 1/4 cup orange juice (juice from 1/2 orange)
• 1 Tablespoon vegetable oil or olive oil
• 1 Tablespoon low sodium soy sauce
• 1/8 teaspoon ground ginger
• 1/8 teaspoon garlic powder
• 1 teaspoon honey or sugar

Directions

1. Combine carrots, peppers, raisins and sunflower seeds in a bowl.
2. Combine orange juice, vegetable oil, soy sauce, ground ginger, garlic powder and honey or sugar in a jar. Cover and shake to blend.
3. Add the Asian salad dressing or your favorite salad dressing. Stir to blend.
4. Refrigerate for a few hours to blend flavors.
5. Refrigerate leftovers within 2 hours.

Note:

• Honey is not recommended for children under 1 year old.

This article is adapted from medlineplus.gov

credit PhotoCuisine / Dieterlen/Stahl, J.P

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24-hour Vegetable Salad

Ingredients
4 cups iceberg lettuce
1 cup mushrooms — sliced ⅛” thick
1 cup snow peas
1 cup carrots — sliced ¼” thick
3 hard-boiled eggs — sliced
½ cup cheddar cheese — grated
¾ cup mayonnaise
1½ teaspoons lemon juice
½ cup cheddar cheese — grated

Directions
Place lettuce in bottom of an 8″ diameter serving bowl.
Layer mushrooms on top.
Then layer peas and carrots.
Arrange egg slices and bacon over vegetables.
Top with ½ cup cheddar cheese; set aside.
In a small mixing bowl, combine mayonnaise and lemon juice.
Spread mixture over top of salad, “sealing” to edge of bowl.
Sprinkle with remaining cheese.
Cover and chill for 24 hours.
Before serving, toss to coat the vegetables.

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