Ribbon Salad

carrot ribbon salad~the comyn space

Carrots are one of my favorite root vegetables (beets being their only serious contender) and I’m really craving vegetables at this point of year. Spring is just beginning to break but nothing is really growing, yet.

I made this to satisfy that fresh springy vegetable craving on our still-40-degrees-and-gray nights.

You’ll Need:
3 tbsp mayo and 3 tbsp greek yogurt (or all of each-up to you!)
the zest of 1 lemon
the juice of 1 lemon
1 tbsp sugar
1 tsp fine grain salt
1 tsp freshly ground black pepper
3 lb carrots (which was two at our fruit stand!)
1/4 cup raisins
1/4 cup currants (again, 1/2 of either would be tasty too)
3 green onions, finely sliced

You Will:
To make the dressing, whisk first 7 ingredients (thru pepper) together in a small bowl and set aside.

Using a vegetable peeler, shave the carrots into ribbons. This took me longer than I thought but my iDevice says it was only 10 minutes.

Toss carrot ribbons with raisins, currants, green onions, and dressing. Serve immediately. If not serving right away, store carrots and dressing apart and combine right before serving (it got really oniony as I didn’t!)

Dreaming of spring…

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