Zesty Carrot Salad

Garden fresh carrots were especially good is this eye-catching and delicious salad that is packed with flavor, color, crunch and nutrition! 

Zesty Carrot Salad

Dressing

4 tablespoons olive oil 

3 tablespoons red wine vinegar 

1 tablespoon honey 

1 1/2 teaspoons Dijon mustard 

1/2 teaspoon+ curry powder  

1 teaspoon minced fresh garlic

1 teaspoon minced fresh ginger 

Salad

About 3 to 4 cups shredded carrots

1 bunch sliced scallions (green onions - both white & green parts)

1/4 cup raisins

1/4 cup chopped parsley 

1/4 to 1/3 cup chopped toasted walnuts 

Kale, torn into small pieces and lightly salted 

1. Dressing: To a jar, add oil, vinegar, honey, Dijon, curry powder, garlic and ginger. Shake well. Taste and adjust seasonings as needed.
2. Salad: To a large bowl, add carrots, scallions, raisins, and parsley; toss to combine. Season salad with salt and pepper to taste. Add about half the dressing and toss. 
3. Arrange prepared kale on the edges of a platter. Add carrot salad to the center. 
4. When ready to serve, add walnuts to the top of the salad and drizzle the salad and kale with remaining dressing.
5. Salad keeps up to 5 days stored in an airtight container in the refrigerator.