make WWAY your homepage  Become a fan on facebook  Follow us on twitter  Receive RSS Newsfeeds  MEMBERS: Register | Login

KITCHEN SCOOP: Carrot Salad with Honey Bacon Vinaigrette

READ MORE:

WILMINGTON, NC (WWAY) -- Have you ever found yourself in a situation where you have more carrots than you know what you do with? Well, Alicia Ross has that one covered too. She shares her recipe for a carrot salad with a very tasty dressing. It's this week's Kitchen Scoop.

Carrot Salad With Honey Bacon Vinaigrette

1 pound already peeled baby carrots
1/3 cup vegetable oil
1/4 cup honey
3 tablespoons rice vinegar
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon celery seed
1/4 teaspoon salt
2 tablespoons finely chopped, extra crispy bacon
1/4 cup Italian parsley

1. In a blender or small food processor mix together oil, honey, vinegar, onion powder, dry mustard, celery seed and salt until creamy (about 10-15 seconds). Set aside.

2. In a large food processor, chop carrots for about 15 seconds until they are coarsely chopped and still crunchy. Place carrots in a large serving bowl. Add bacon, parsley and dressing and toss to mix well. Serve immediately or refrigerate until ready to serve.

© Kitchen Scoop, LLC

Disclaimer: Comments posted on this, or any story are opinions of those people posting them, and not the views or opinions of WWAY NewsChannel 3, its management or employees. You can view our comment policy here.

»