Carrot Ginger Salad

I’m continuing my summer dinner salad series today with this healthy and full of color, Carrot Ginger Salad. Last week I suggested we get out of the kitchen and stick to one pot meal’s and delicious summer salads! If you missed the first post of this series you can see it HERE. Salads for dinner are perfect for summer.

But, before we dive into this yummy summer salad, I am happy to announce that the New Ruby for Women Magazine is available. You can always read the newest e-issue here at Katherines Corner. I do hope you will consider being a print subscriber though and join over 300,000 who read Ruby every month. A little birdie told me my I Write Prayers post is in it! The July 2017 issue of RUBY magazine celebrates the American spirit of patriotism with Inspirational articles, short stories, poetry, crafts, recipes, and book reviews that will encourage you and your family during the days of summer.

This is a migraine safe recipe. But, if you are not on a restricted diet you will find the substitutions in Katies Tidbits.

Please know your triggers and allergies before preparing a recipe from my blog. Enjoy

Carrot Ginger Salad

What You Need
For the Salad
1/2 Cup ginger (thinly sliced julienne)
4 Cups carrots (peeled and julienne)
1 Cup Jicama (peeled and julienne)
1 Cup red bell pepper (thinly sliced, julienne
½ Cup sliced water chestnuts ( optional)
1 Head Romaine lettuce (washed dried torn into pieces)
1 Head Butter lettuce (washed dried torn into pieces)
1 Cup thinly sliced almonds (no salt added)

What You Need
For the dressing
3/4 Cup Canola oil
½ Cup distilled white vinegar *
½ Cup water
2 Cloves garlic (minced)
1 tsp Ginger (dried)
1 tsp Soy sauce (optional)*
2 Tbsp. brown sugar substitute *
Salt and pepper
Large bowl
Medium bowl
Salad tongs
4 Salad plates
Whisk
You can thin dressing with a little water if needed

Before We Start
Layer lettuce in each salad bowl and set aside

Let’s Make It!
In a large bowl combine all julienned veggies, mix them well using salad tongs or your clean hands and set aside.
In a medium bowl combine all salad dressing ingredients. Whisk well to combine, taste test to add more salt pepper or brown sugar. Add ginger, carrots, jicama, bell pepper and almonds and stir well to combine. Spoon into prepared salad bowls.

Katies Tid Bits*
I you are not on a restricted diet-Use ½ rice wine vinegar and ½ balsamic vinegar, use ½ sesame oil and ½ canola oil. Increase soy sauce to 2 tsp. Equal parts brown sugar.

I look forward to seeing you all at the TFT party tomorrow.

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I hope you will enjoy adding my Carrot Ginger Salad to your menu planning. See you tomorrow for TFT.