Saturday, September 3, 2011

Pear and Carrot Salad with Tangy Curry Dressing

This is a very refreshing salad on a warm day. Crisp, tangy and sweet all at the same time. A great, unique side.
Makes about 4 servings.

2 large carrots, trimmed and peeled
 2 firm pears
1 tbsp chopped fresh parsley leaves
1 tbsp white wine vinegar
1/2 tbsp curry powder
1 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tbsp extra-virgin olive oil

Peel the carrots lengthwise into ribbons. Stem then slice the pear into bite-size slivers.

In a mixing bowl, combine the pear and carrot with the chopped parsley. In a blender, mix the white wine vinegar, curry powder, honey, salt, and pepper and blend until combined.

While the machine runs, drizzle the olive oil. Pour the dressing over the carrots and pears and toss. Serve immediately or quickly cool the salad in the refrigerator.

Goes well with a main dish of grilled meat.

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