Rainbow of Carrots Salad with Roasted Red Pepper Vinaigrette

Rainbow of Carrots Salad with Roasted Red Pepper Vinaigrette
Rainbow Of Carrots Salad with Roasted Red Pepper Vinaigrette

Svitlana Flom

Rainbow Of Carrots Salad with Roasted Red Pepper Vinaigrette

An innovative salad recipe from home and style expert, Svitlana Flom, who is also the Editor-In-Chief of Art de Fete, an informative website that offers tips and recipes to help women enrich their home entertaining style.

Give yourself a healthy boost of energy by incorporating vegetarian dishes like this Rainbow of Carrots Salad with Roasted Red Pepper Vinaigrette into your diet. Crisp and sweet carrots are an excellent source of dietary fiber, antioxidants and minerals which help to keep your digestive system healthy, eyes bright and skin radiant. They come in a variety of colors, from the classic deep orange to purple, pink, red, white and yellow. In this salad, a sweet and spicy roasted bell pepper vinaigrette blends with the crunchy carrot ribbons, tender fava beans, sweet cherry tomatoes and paper-thin radishes in this superbly refreshing and health-giving salad. Slice, dice, dress and enjoy!

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6
Servings
16
Calories Per Serving
Deliver Ingredients

Ingredients

For the salad

  • medium multicolored carrots, peeled
  • ¾  Cup  fava beans or edamame, peeled
  • ½  Cup  cherry tomatoes
  • radishes

For the vinaigrette

  • jarred roasted red bell peppers, drained
  • 2  Tablespoons  fresh parsley, chopped
  • 1  Tablespoon  honey
  • clove garlic, minced
  • ½  Cup  extra-virgin olive oil (fruity, not peppery)
  • Salt and freshly ground black pepper
  • ⅛  Teaspoon  ground coriander
  • Pinch of  cayenne
  • 1  Tablespoon  finely chopped chives

Directions

For the salad

Using a vegetable peeler, shave the carrots lengthwise into a bowl. Set aside.

Blanch the fava beans for 1 minute then plunge them into ice water. Once cool enough to handle, using your thumbs release the beans from pale skin that surrounds the beans. Set aside.

Halve the tomatoes and thinly slice the radishes.

For the vinaigrette

Roughly chop the roasted bell peppers. In a food processor, combine the bell peppers, parsley, honey, and garlic. Whiz to combine. While the processor is still running, pour in the olive oil slowly, until well emulsified. Season with salt, pepper, coriander and a pinch of cayenne.

In a bowl, combine the shaved carrots, radishes, and fava beans. Add 3 to 4 tablespoons of the dressing and mix until the vegetables are well coated. Adjust the seasoning if needed, sprinkle with chives and serve.

Nutritional Facts

Total Fat
1g
1%
Sugar
1g
1%
Carbohydrate, by difference
2g
2%
Vitamin A, RAE
21µg
3%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
82µg
91%
Calcium, Ca
8mg
1%
Choline, total
1mg
0%
Folate, total
8µg
2%
Magnesium, Mg
3mg
1%
Phosphorus, P
3mg
0%
Sodium, Na
11mg
1%
Water
4g
0%

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.