Friday, May 24, 2013

Honeyed Heirloom Carrot Summer Salad

Heirloom carrots. What a perfect food. 


 Throw them in a salad and you have the perfect side dish to take to your Memorial Day cookout this weekend! This salad just tastes so EARTHY. You know what I mean? Like, you just feel like the earth is exploding in your mouth.

The What:
•Several leaves of Kale, washed well, chopped (6 or 7, I like Red Russian)
•Same amount of Romaine Leaves, washed, chopped
•2 cups of strawberries, sliced
•1 cucumber, diced
•1 tablespoon honey
•2 tablespoons olive oil
•Salt and Pepper
•6-7 Heirloom Carrots, peeled and sliced to bite sized pieces
•Balsamic Vinegar
•Parchment Paper
•1 Cup Bleu Cheese

The How:
 • Pre Heat oven to 400
•Peel and Slice Carrots to bite size pieces


•Whisk together honey and olive oil. You'll need to put some elbow grease behind it. Make sure the substances are well mixed. 
•Fold Parchment Paper to cook En Papillote
•Put carrots in the parchment bag, drizzle honey mixture over them and sprinkle salt and pepper generously. Shake bag to ensure good coverage of seasoning and honey mixture


•Bake for about 20 minutes. 
•While baking, you can mix together  kale and romaine, strawberries, bleu cheese, and cucumber.
•When carrots are done, throw them with excess juice in salad and toss thoroughly. Dress with balsamic vinegar to taste. 


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