Carrot-Ginger Salad

This week, I am featuring two side salads that will dress up any meal.

1 cup baby carrots

2 tablespoons chopped ginger

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons sesame oil

1 tablespoon chopped shallots

1 garlic clove

Salt and pepper to taste

2 generous handfuls of mixed greens

Cucumber and tomato wedges for garnish

Place carrots, ginger, soy sauce, rice wine vinegar, sesame oil, shallots, and garlic in a blender or food processor; process into a fine purée. Taste and add salt and pper, if desired.

Divide mixed greens among four salad plates, top with quartered cucumbers and tomato wedges. Divide carrot-ginger purée among salads.

Check Out the Top 80 Chef Blogs

Enjoy!!!

Creole & Cajun Comfort Food is now available online.

#youcanttakeneworleansoutofthecook

#creoleandcajuncomfortfood

Good Cooking, Good Eating and Good Living!!!