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.
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