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Crunchy Cherry Tomato Salad with Carrots and Celery

Yields:6 servings
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Recipe Cooking TimePreparation25 minutes
Cooking0 minutes
Ready In6 hours

Ingredients

1 pint cherry tomatoes firm, hulled, and cut in half
1 pound carrots cut into 1/4 inch slices, (or 1 bag baby carrots)
4 ribs celery peeled to remove strings, cut into 1/3 inch pieces
2 small scallions, spring or green onions split length-wise, thinly
3 tablespoons safflower oil
2 tablespoons water
2 tablespoons cider vinegar
1 tablespoon brown sugar, dark
1/2 teaspoon celery seeds
1/4 teaspoon salt
1 x black pepper freshly ground
3 tablespoons basil finely julienned

Directions

Put tomatoes, carrots, celery and green onions in 3-quart dish.

Combine remaining ingredients, except basil, in small dish.

Add to vegetables.

Gently toss to coat vegetables with dressing.

Cover airtight and refrigerate up to 5 hours.

To serve, toss salad with basil. Adjust seasonings, sugar and vinegar as desired.

Use slotted spoon to transfer to serving dish.

Serve chilled.

Salad is relishlike so it benefits from being mixed several hours in advance.

Toss the salad with the basil just before serving.

Firm chery tomatoes make a diffrence as they hold up well in the salad.

The short-cut packaged baby carrots in the produce bins are the perfect size for this salad.

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Member Review

****

Apple and Orange Pork Chops

This meal was very simple. I liked it a lot, but the rest of my family didn't like the rice. The orange was a little over powering. The pork chop was excellent.

 
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