Crunchy Cherry Tomato Salad with Carrots and Celery

Yields:	6 servings
Rate this Recipe

	Preparation	25 minutes
	Cooking	0 minutes
	Ready In	6 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.

Reviewed by kingdor

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