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Recipes & Food

Carrot Ribbon Salad with Cumin Lime Vinaigrette

Directions

Make the vinaigrette:

In a medium bowl, whisk together the lime juice, mustard, honey, cumin, chili powder, and kosher salt.

Add 1 tablespoon olive oil and whisk until fully combined.

Continue adding the remaining olive oil 1 tablespoon at a time, whisking until all 6 tablespoons are added and the dressing is creamy and emulsified.

 

Prepare the fresh ingredients:

Wash and dry the greens and chop or tear them into pieces, if necessary.

Peel the carrots into ribbons using a vegetable peeler.

Thinly slice the radishes.

To serve, place the greens on plates or in bowls.

Top with the carrots, radishes, pepitas, and feta crumbles, then drizzle with dressing.

 

Notes

Storage: Reserve any extra dressing in a sealed container in the

refrigerator; bring to room temperature before serving.

V* For vegan, omit the cheese and substitute maple syrup for honey.

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Sonja and Alex Overhiser are the creators of A Couple Cooks website, a collection of whole food recipes and inspiration for healthy and sustainable eating. The husband-and-wife duo cohost and produce A Couple Cooks Podcast, a show that features conversations with the freshest voices in food, including authors, farmers, and chefs. Sonja is a writer, recipe developer, and healthy and sustainable food advocate, and Alex is a food photographer and recipe developer. They live in Indianapolis, Indiana, with their son, Larson.

 

Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

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Ingredients
FOR THE DRESSING
2 tablespoons lime juice (1 large lime)
2 teaspoons Dijon mustard
2 teaspoons honey
1 teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon kosher salt
6 tablespoons extra-virgin olive oil

FOR THE SALAD
8 cups mixed baby greens, loosely packed
2 medium carrots, orange or rainbow
4 radishes
¼ cup roasted salted pepitas
¼ cup feta cheese crumbles (optional)