Carrot & Herb Salad with Sorghum Vinaigrette
A fresh and vibrant salad that says "see you later" to lettuce. Summer in a bowl!
Ingredients
Salad Components
- 2 pounds carrots, ribboned with a vegetable peeler I prefer to use multi-colored carrots as the purple, yellow and white carrots lend a different kind of sweetness, however if all you have are orange ones, no worries, still a great salad!
- 1/2 cup hazelnuts toasted slightly and chopped
- 1 cup arugula no need to measure, just toss a handful into the mixing bowl.
- 1/2 cup basil, chopped
- 1/2 cup mint, chopped
- 1/2 cup queso fresco, crumbled
- 1/2 cup pickled red onion if you don't keep pickled red onion in a jar in your fridge at all times, you should....but you can substitute non-pickled red onion, thinly sliced.
- salt and pepper to taste
Sorghum Vinaigrette
- 1 tbsp dijon mustard
- 3 tbsp red wine vinegar
- 1 juice or 1 lemon
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp oregano
- 2 tbsp sorghum molasses
- 1/3 cup extra virgin olive oil
Instructions
- Combine all salad component ingredients in a large mixing bowl and toss by hand so as not to tear the carrot ribbons.
- Combine all salad dressing ingredients in a shaker and shake until well combined. You could also whisk together in a bowl or even throw into a blender. Once the dressing is well mixed, pour directly over the salad and mix until well combined. Plate and serve.