Monday, April 26, 2010

Carrot Salad

slightly adapted from Sally Fallon's Nourishing Traditions to use what I had in my cupboards

12 medium carrots, peeled and grated
1 cup fresh pineapple, chopped
1/2 cup toasted pecans
1 Tbls. fresh Italian flat-leaf parsley, chopped
1/2 c. raisins (optional-I left them out)

1 teaspoon Dijon mustard
2 Tbls. plus 1 teaspoon red wine vinegar
1/2 c. extra virgin olive oil
1 Tbls. expeller-expressed flax oil

Mix all ingredients together and chill until serving. Tastes very good sprinkled with salt and pepper. Even for breakfast!


Sharon said...

This really sounds good! Thanks for sharing!

Kathleen said...

this sounds really good. I love the health benefits from the flax seed oil.

precious said...

This one sounds so good! I love carrots because of their color. LOL
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